Cook potatoes in boiling salted water until tender. Drain and cool slightly.

Peel and slice potatoes; combine with onion, eggs, pickles and parsley in a large salad bowl. Set aside.

Heat chicken broth until warm and remove from heat. Add mayonnaise, salt, pepper, garlic powder and sugar; mix until smooth.

Pour over potato mixture and mix lightly. Cover and chill.

Just before serving, gently stir in tomatoes and bacon.