Scrub the red potatoes under cold water, then boil in salted water for about 10 minutes until fork-tender. Drain and cool before chopping into bite-sized pieces.

Cook thick-cut bacon in a skillet over medium heat for 6-8 minutes or until crispy. Transfer to paper towel to drain and crumble.

In a mixing bowl, combine mayonnaise, Caesar dressing, grated Parmesan, white vinegar, Worcestershire sauce, and celery salt. Mix until smooth.

Fold in crumbled bacon, chopped celery, and diced red onions into the dressing mixture.

Add warm potato pieces and chopped hard-boiled eggs gently, ensuring even coating without breaking the potatoes.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 4 hours. Stir before serving, garnishing with fresh chives.