Start by scrubbing your red potatoes under cool water to remove any dirt.

In a large pot, add the cleaned potatoes and cover with water. Bring to a rolling boil, then reduce to a simmer for about 10-15 minutes or until fork-tender. Drain and cool slightly.

While the potatoes cool, heat a skillet over medium heat and cook bacon for 10-15 minutes until crispy. Transfer to paper towels to drain excess grease.

In a large mixing bowl, combine mayonnaise, Caesar dressing, Parmesan cheese, vinegar, Worcestershire sauce, and celery salt. Stir until smooth.

Chop cooked bacon and add to the dressing mixture. Finely chop celery and red onions, and fold into the bowl.

Cut cooled potatoes into bite-sized chunks and gently fold into the mixture with hard-boiled eggs. Toss until evenly coated.

Cover the bowl with plastic wrap or transfer to an airtight container. Chill for at least 4 hours before serving. Garnish with fresh chives and enjoy.