1Cover potatoes with COLD water,add 1 tsp of salt.Bring to a boil.Boil until just fork-tender about 15-20 minutes.DRAIN AND COOL.
2Meanwhile,in a medium skillet over mediun-high heat,add the bacon and onions/saute until the bacon is crisp,drain well on paper towels.COOL.
3Slice potatoes into 1/4 inch slices,after cooled.
4Combine the potatoes with the bacon mixture,chopped eggs,and shredded cheese,GENTLY TOSS.
5In a medium bowl,combine mayo,sour cream,buttermilk,chives,salt,ppper,and cayenne.add chopped celery.Toss with the potatoe mixture well.Cover and refrigerate several hours or best OVERNIGHT.Taste to adjust salt,pepper,seasonings,before serving.