Place cold eggs in a medium saucepan and cover with cold water to about 1 inch. Heat over medium high heat until boiling. Cook 10 minutes, drain, and cover with cold water; set aside.
Meanwhile, pan fry bacon to desired crispness, or use your favorite method to cook bacon. Cut into 1 inch pieces and drain on paper toweling. Set aside.
Clean potatoes and place in another saucepan; cover with water. Boil until tender, about 15 minutes. Drain and cut into quarters, or dice if you prefer. Set aside to cool.
Peel cooled eggs. Remove yolks to a large bowl. Rough chop egg whites. Add the Peppercorn Ranch Salad Dressing to the egg yolks in the bowl and combine. Add remaining ingredients and stir together. Chill 2 hours, then serve.