Scrub the potatoes under cold water, removing dirt but leaving the skins on.

Bring a large pot of water to a boil.

Add potatoes to boiling water and cook them until they are fork tender, then drain the pot and set the potatoes aside to cool.

While the potatoes are cooking, put the eggs in a saucepan, cover with water and bring to boil over high heat.

After the egg water begins to boil, remove the pan from the heat and cover it with a lid to allow the eggs to finish cooking for another 30 minutes.

Remove eggs from pan and let them cool before peeling.

Once cooled, peel the eggs and give them a rough chop. Then set them aside for assembly.

While the potatoes and eggs are cooling, in a large skillet, fry the bacon until it is thoroughly cooked.

Remove the bacon from the pan and let it drain on paper towels till it is cooled, then crumble it and set it aside for assembly.

In a large bowl, mix the mayonnaise, celery, onion, garlic salt, celery salt and pepper.

Now, add the chopped eggs and crumbled bacon to the mayonnaise mixture, stirring until everything is well combined.

Cube the potatoes into bite-sized pieces and gently fold them into the mayonnaise mixture.

Cover and refrigerate until you are ready to serve this yummy potato salad. This recipe is better after the flavors have time to meld so if you can make it a day or two before you plan to eat it ... you are golden!

NOTE: Because this recipe actually tastes better after it rests for one or two days, it makes a fantastic make-ahead camping recipe ... but ... because it has mayonnaise, it must be kept at a safe temperature so be sure to check our Camping Food Safety Tips Including How To Pack A Cooler For Camping post for helpful tips. https://www.campingforfoodies.com/camping-food-safety-tips-including-how-to-pack-a-cooler-for-camping/

Top with chives for serving.