In a large pot, place the red potatoes and cover them with water. Bring to a boil, then reduce to a simmer. Cook for about 10 minutes or until fork-tender. Drain and cool slightly before cubing.

Preheat a skillet over medium heat. Add thick-cut bacon and cook for 10-15 minutes until crispy. Drain on paper towels, chop, and set aside.

In a large mixing bowl, combine mayonnaise, Caesar dressing, grated Parmesan cheese, white vinegar, Worcestershire sauce, and celery salt. Whisk until combined, then add chopped celery and minced onions, mixing well.

Gently add cooled potatoes to the dressing mixture and toss until coated. Add hard-boiled eggs and crispy bacon, ensuring even distribution.

Cover tightly and refrigerate for at least 4 hours to allow flavors to meld.