Place potatoes in large saucepan. Add water to cover. Bring to boil; cook 10 minutes or until potatoes are fork tender. Drain. Cool.
Toss potatoes, egg, onion and celery in large bowl. Mix mayonnaise, Italian dressing and mustard in small bowl until smooth. Pour over potato mixture; toss gently to coat. Cover.
Refrigerate at least 2 hours or until ready to serve. Gently stir 2 tablespoons of the Bac'n Pieces into salad. Sprinkle with remaining Bac'n Pieces.