Cook potatoes in boiling water to cover with 1 teaspoon salt 20 minutes or
until tender; drain and cool 15 minutes. Cook bacon until crisp. Stir
together mayonnaise, mustard, pepper and remaining 11/2 teaspoons salt
in a large bowl. Peel potatoes; cut into 1 inch pieces. Add potatoes and
eggs to mayonnaise mixture. Stir in bacon. Sprinkle with tomatoes.
Refrigerate until ready to serve.
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