1. In a 5-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to medium-low, cover and simmer 10 minutes or until potatoes are fork-tender. Drain potatoes; cool slightly. Pour Italian dressing over warm potatoes, toss gently.

2. While potatoes are cooling, hard cook eggs: In a 3-quart saucepan, place eggs and enough cold water to cover by 1 inch. Heat to boil over high heat. Remove pan from heat; cover and let stand 15 minutes. Pour off hot water and run cold water over eggs to cool. Remove shells. Cut eggs into 1/2-inch chunks.

3. In large nonstick skillet, cook bacon over medium-low heat until browned and crisp. Drain bacon on paper towels; crumble.

4. In large bowl, mix mayonnaise, mustard, salt and pepper. Add potatoes, bacon and pickles, stir gently to combine. Gently stir in eggs. Serve warm or refrigerate before serving.