Cook potatoes in boiling salted water 25 minutes or until potatoes are tender. Drain well, and cool slightly. Peel potatoes, and cut in half lengthwise. Cut each half into 1/4-inch-thick slices crosswise.
Combine sliced potatoes, bacon, chopped eggs, onion, pickle, pickle juice, sour cream, vinegar, mustard, salt, and pepper in a large bowl; toss gently until well blended. Spoon mixture into a lettuce-lined bowl; garnish with sliced egg. Cover and refrigerate until ready to serve.