Begin by placing the red potatoes in a large pot and cover them with cold water. Bring the water to a boil, then reduce to medium and let them simmer for about 10–15 minutes until fork-tender.

While the potatoes are cooking, heat a skillet over medium heat. Add the thick-cut bacon and cook for 10–15 minutes until crispy. Transfer to a paper towel-lined plate to drain grease.

In a large mixing bowl, combine the cooled chopped bacon with mayonnaise, Caesar dressing, grated Parmesan cheese, white vinegar, Worcestershire sauce, celery salt, diced celery, and minced red onions. Stir thoroughly.

Once the potatoes are cooked and slightly cooled, drain them and add them to the bowl with the dressing mixture. Gently fold in the chopped hard-boiled eggs.

Cover the bowl with plastic wrap or transfer to an airtight container. Refrigerate for at least 4 hours to allow flavors to meld.