Scrub the red potatoes under cold water, then cut them into quarters. Place them in a pot covered with water, bring to a boil, reduce to simmer for 10-15 minutes until fork-tender, then drain and cool slightly.

In a skillet, cook thick-cut bacon over medium heat until crispy and golden brown (10-15 minutes). Transfer to paper towels to drain, then chop into bite-sized pieces.

In a large bowl, mix mayonnaise, Caesar dressing, grated Parmesan, white vinegar, Worcestershire sauce, and celery salt. Whisk until smooth.

Add chopped celery, minced red onions, and crispy bacon to the dressing and gently stir to combine.

Add warm, cooled potatoes and chopped hard-boiled eggs to the dressing. Gently toss until coated, being careful not to break the potatoes.

Cover and refrigerate for at least 4 hours or overnight. Before serving, give it a gentle stir and garnish with fresh chives.