Start by washing and cubing the red potatoes, ensuring they are about equal in size for even cooking. Place them in a large pot, cover with water, and add a pinch of salt. Bring the water to a rolling boil, then reduce the heat and simmer for about 10 to 12 minutes, or until the potatoes are fork-tender but still firm. Drain and set aside to cool slightly.

In a skillet over medium heat, add the thick-cut bacon strips. Cook for approximately 10 to 15 minutes, flipping occasionally, until they are crispy and golden brown. Transfer the bacon to a plate lined with paper towels to drain any excess grease. Crumble the cooled bacon once it’s ready to mix into your Caesar Potato Salad.

In a large mixing bowl, combine the crumbled bacon with mayonnaise, Caesar dressing, and grated Parmesan cheese. Add the white vinegar, Worcestershire sauce, and celery salt. Toss in finely chopped celery and diced red onions. Stir everything together until well combined and creamy.

Carefully add the warm, drained potatoes to the bowl with the dressing mixture. If you're including hard-boiled eggs, chop them and add them as well. Gently fold everything together using a spatula until the potatoes are thoroughly coated with the creamy dressing.

Cover the Caesar Potato Salad with plastic wrap or transfer it to an airtight container. Place it in the refrigerator and let it chill for at least 4 hours, ideally overnight.