Start by placing 2 pounds of red potatoes in a large pot and cover them with cold water. Bring to a boil, then simmer for 10–15 minutes until fork-tender. Drain and cool.

While the potatoes cool, heat a skillet over medium heat and add 6 slices of bacon. Cook until crispy, about 10–15 minutes. Drain on paper towels and chop.

In a bowl, combine chopped bacon, 1 cup mayonnaise, ½ cup Caesar dressing, ¼ cup Parmesan, 1 tablespoon Worcestershire sauce, 2 tablespoons vinegar, and 1 teaspoon celery salt. Stir in diced celery and minced onions.

Once cooled, add potatoes to the dressing mixture and fold in 2 chopped hard-boiled eggs, being careful to keep potato chunks intact.

Cover and refrigerate for at least 4 hours or overnight for best flavor melding.