In a large pot, cover diced red potatoes with water and bring to a boil. Simmer for 10-12 minutes until fork-tender, then drain and cool.

Cook thick-cut bacon in a skillet over medium heat until crispy. Transfer to paper towels, cool, and chop.

In a bowl, mix bacon, mayonnaise, Caesar dressing, Parmesan cheese, vinegar, Worcestershire sauce, and celery salt until combined.

Gently fold cooled potatoes into the dressing mixture, then add hard-boiled eggs, celery, and onions. Toss gently.

Cover and refrigerate for at least 4 hours or overnight to let flavors meld.

Before serving, stir and garnish with fresh chives for added flavor.