Place the red potatoes in a large pot and cover them with water. Bring to a boil over high heat and cook for about 10 minutes, or until fork-tender. Drain the potatoes and set aside to cool slightly.

In a skillet over medium heat, cook the thick-cut bacon until crispy, about 10 to 15 minutes. Transfer the bacon to a paper towel-lined plate to absorb excess fat.

In a mixing bowl, combine the cooked bacon, mayonnaise, Caesar dressing, grated Parmesan cheese, white vinegar, Worcestershire sauce, and celery salt. Mix well until fully blended.

Add the warm, drained potatoes and chopped hard-boiled eggs to the bowl. Gently toss until combined, ensuring the potatoes are evenly coated.

Cover the bowl and refrigerate for at least 4 hours to allow flavors to meld.