Cook potatoes in gently boiling salted water just until tender.  Drain and cool enough to touch.  Cut into bite-sized pieces.  Cook bacon until crisp and reserve 2 tablespoons drippings.  Crumble bacon into bits.  In large bowl, combine potatoes, bacon bits and drippings, eggs, tomatoes, pickles, green pepper and onion.  In a separate small bowl, combine pickle juice, mustard, sugar and mayonnaise.  Add salt and pepper to taste.  Pour over potato mixture and toss gently to coat all ingredients.  Serve at once or cover and refrigerate.  Salad is good at room temperature or cold.  

Serves 6 to 8.

from Dieter King, Ontario Canada