Wash potatoes, chop into 1″ cubes. Boil for about 20 minutes, or until fork tender. Drain, cool to room temp.
Prepare your smoker for cold smoking, based on your smoker’s instructions. Get smoke going!
Whisk together mayo, sour cream, and mustard. Spread on a small, rimmed cookie pan or baking dish. Fill another, larger (but small enough to fit in your smoker!) pan with ice. Place mayo pan on the ice.
Place stacked pans in smoker, along with cooled potatoes, and corn (if using). Cold smoke for 10 minutes.
Remove mayo mix pans from the smoker, allowing corn and potatoes to continue smoking. Stir the mayo mix, replace ice if melted. Return to smoker, continue to smoke for 10 more minutes.
In a large bowl, mix together potatoes, celery, green onions, and jalapeno. If using corn, use a sharp knife to remove kernels from ear, stir kernels into potato mix.
Add about half of the mayo mix to the bowl of vegetables, mix well. Add more mayo mix, to taste. Season with salt and pepper, before gently stirring in sliced eggs.
Chill for an hour or two before serving.