Peel and chop the potatoes into large pieces.
Place the potatoes in a heavy sauce pot, and cover with cold water.
Add 1 teaspoon of salt, and turn the heat to high.
When the potatoes come to a boil, reduce the heat to low, and continue to cook for about 10 to 15 minutes, or until a fork can easily pierce the potatoes - or potatoes are tender, but not falling apart.
Remove from heat, and drain water.
Rinse the potatoes with cold water to stop the cooking, then pour cold water off of potatoes, and place potatoes in a large serving bowl.
Add the diced onion, sliced celery, minced garlic, garlic salt, pepper, and don't stir potatoes.
In another small dish, mix the mayonnaise, sour cream, poppy seed dressing, honey mustard, and Tabasco, until well blended.
Pour mayonnaise mixture over potatoes, and gently fold over potatoes, until coated.
Add shredded cheese, and crumbled bacon, and gently mix.
Top with chives.
Refrigerate until time to serve. Serve and Enjoy!