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In large saucepan, cover potatoes with cold water. Simmer until potatoes are just tender, about 9 minutes; drain, then cool slightly before cutting in halves or quarters.
Whisk together 1/4 cup reserved bacon drippings, vinegar and mustard and season with salt and pepper. Add cooked potatoes, tomatoes, bacon and parsley and toss together. Chill until ready to eat.