Begin by bringing a large pot of salted water to a boil. Once boiling, add the red potatoes and cook until fork-tender, about 10-15 minutes. Drain and cool slightly.

While the potatoes are boiling, heat a skillet over medium heat and cook the bacon for about 6-8 minutes until crispy. Transfer to paper towels to drain.

In a mixing bowl, combine the mayonnaise, Caesar dressing, grated Parmesan cheese, white vinegar, Worcestershire sauce, and celery salt. Mix until smooth and adjust flavors as needed.

Chop the cooled potatoes and add them to the dressing mixture. Fold in the chopped bacon, diced celery, red onions, and hard-boiled eggs until well combined.

Cover and refrigerate the salad for at least 4 hours to allow flavors to meld. Stir before serving and adjust seasoning if necessary.