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 1 1/2 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.