Loaded Baked Potato Salad

4-5 lbs. small red or dutch potatoes, unpeeled, cubed
1 t. salt
1/2 t. pepper
6-8 hard boiled eggs
1 lb. bacon, cooked and crumbled, or use Oscar Meyer real bacon pieces
2 c. shredded cheddar cheese
1 green pepper, chopped, optional
1 sweet onion, chopped
3 dill pickles, chopped (optional) or sweet pickle relish, to taste
3/4-1 c. sour cream
1 c. mayo
2-3 t. prepared mustard

Preheat oven to 425. Sprinkle potatoes with salt and pepper. Bake uncovered in a greased 15x10x1" pan, until tender, about 30-40 minutes. Cool. Combine potatoes with the next 6 ingredients, beginning with the eggs.In a separate bowl, combine sour cream, mayo, & mustard. Pour over potato mixture and combine. Toss to coat. Refrigerate until time to serve. For best flavor, at least 4 hours. I served it with calico beans, dressed eggs, cole slaw, and breaded smokey chicken strips.