Rustler's Rooste Potato Salad

Source: Rustler's Rooste, Phoenix, Arizona

2 1/2 pounds red potatoes, boiled, cooled and quartered
3/4 cup French salad dressing
3/4 teaspoon salt
1 pinch black pepper
6 ounces celery, diced
2 ounces onion, chopped
1/2 pint mayonnaise
3 eggs, hard-boiled, peeled and sliced
2 ounces pickles, chopped

Combine salad dressing, salt and pepper; gently mix into potatoes. Marinate in the refrigerator until cold. Drain dressing that has not been absorbed into the potatoes. Fold in remaining ingredients.