Peel potatoes and cut into 1-inch cubes

Place potatoes in a large pot and cover with cold water

Bring water to a boil, adding 2 teaspoons salt as water boils

Simmer until potatoes are tender, about 10 minutes longer

Drain and transfer to a large bowl

Chop the onion and cut the pickles into medium dice

Add to the hot potatoes along with the French dressing, tossing to coat well

Let stand or chill until cold - up to overnight

Shortly before serving, slice the hard-boiled eggs and add to the salad with enough mayonnaise to make a creamy dressing

Season to taste with salt and pepper

Refrigerate until serving time and up to 24 hours longer.