Boil Potatoes: Place red potatoes in a large pot, cover with cold water, bring to a boil, then simmer for 10-15 minutes until fork-tender. Drain and cool slightly.

Cook Bacon: Heat a skillet over medium heat and cook bacon for 10-15 minutes until crispy. Drain on paper towels and chop into pieces.

Mix Dressing: In a large bowl, combine chopped bacon, mayonnaise, Caesar dressing, Parmesan cheese, white vinegar, Worcestershire sauce, and celery salt. Add diced celery and minced red onions, stir until well combined.

Combine Potatoes: Chop cooled potatoes into bite-sized pieces and add to the dressing mixture. Fold gently to coat without breaking apart. Add chopped hard-boiled eggs and blend.

Chill Salad: Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 4 hours.