Wash potatoes, scrubbing off dirt from skins. Place whole potatoes in large pot of water.

Place pot over high heat and bring to boil. Continue to boil until the potatoes are cooked. They should be tender yet still firm and not mushy, about 20-30 minutes. You can use a camp stove, RV stove, conventional stove or campfire for cooking this recipe.

Drain the water and let potatoes cool before handling, then remove the skins and cut into bite-sized cubes, then, set aside.

Place cold eggs in small saucepan, cover with water then place over high heat to bring to boil. Then, reduce to low-medium heat and allow eggs to gently simmer for about 20 minutes.

Drain the water from the pan, then fill pan with cold water and ice cubes to stop the cooking and cool the eggs as quickly as possible (this makes them easier to peel.)

Once cooled, peel eggs then chop them and set them aside.

In small bowl make dressing by mixing the celery, onion, relish, garlic salt, celery salt, mustard, pepper and mayo, then set aside.

In large bowl combine the potatoes and eggs then gently fold in the dressing.

Sprinkle with paprika and chill in refrigerator or cooler.