Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.

Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.

Peel the eggs, and place them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, salt and pepper. Set aside.

Cook bacon slices in the grill. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish

Peel and chop the potatoes, and stir into the bowl until evenly coated. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.