In a covered saucepan cook potatoes in boiling, salted water for 25 to 30 minutes until tender; drain well. Slice potatoes.
In a large frying skillet cook bacon until crisp; remove and crumble.
Cook onion and bell pepper in bacon drippings until tender but not brown.
Stir in sugar, salt, pepper, water and cider vinegar. Cook and stir until bubbly; continue to cook 2 more minutes.
Add in bacon and potatoes; cook about 5 minutes until heated through, stirring lightly.
Removed from heat and add hard-boiled eggs, tossing lightly. Let stand for 30 minutes tossing occasionally. Serve warm or cold.
