Begin by scrubbing and chopping the red potatoes into bite-sized pieces. Place them in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook the potatoes until fork-tender, about 10 minutes. Once cooked, drain them and allow to cool slightly while you prepare the dressing.

In a skillet over medium heat, cook the bacon strips until they are crispy and browned, which will take about 10 to 15 minutes. Once done, transfer the bacon to a plate lined with paper towels to absorb excess grease, allowing it to cool and crisp up while you mix the dressing.

In a large mixing bowl, combine the mayonnaise, Caesar dressing, grated Parmesan cheese, white vinegar, Worcestershire sauce, celery salt, chopped celery, and diced red onions. Whisk the mixture until smooth and creamy, ensuring all ingredients are well incorporated to create the rich flavor base for your Caesar potato salad.

Add the slightly cooled, chopped potatoes and chopped hard-boiled eggs to the dressing mixture. Gently fold everything together using a spatula until the potatoes are well-coated with the creamy dressing.

Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 4 hours, allowing the flavors to meld beautifully together.