Start by washing 1.5 pounds of red potatoes thoroughly. In a large pot, cover the potatoes with cold water, add a pinch of salt, and bring to a boil. Once boiling, reduce the heat to a simmer and cook for about 10-15 minutes, or until fork-tender. Drain the potatoes and let them cool slightly before cutting them into bite-sized pieces.

While the potatoes cool, heat a large skillet over medium heat. Add 6 slices of thick-cut bacon to the skillet and cook for 10-15 minutes, turning occasionally until it's crispy and brown. Once cooked, transfer the bacon to a paper towel-lined plate to drain any excess grease. Allow the bacon to cool before crumbling it into small pieces.

In a large mixing bowl, combine 1 cup of mayonnaise, 1 cup of Caesar dressing, and ½ cup of grated Parmesan cheese. Whisk together until smooth and creamy. Then, add 1 tablespoon of white vinegar, 1 teaspoon of Worcestershire sauce, and ½ teaspoon of celery salt to the mixture. Stir in 1 cup of finely chopped celery and ½ cup of diced red onions for added crunch and flavor.

Carefully add the warm, cut potatoes to the dressing mixture along with 2 hard-boiled eggs, chopped. Gently fold everything together using a spatula, ensuring that each potato piece is well coated with the creamy dressing. Sprinkle in the crumbled bacon and give it another gentle toss to combine all the flavors without breaking the potatoes.

Cover the bowl tightly with plastic wrap or a lid and refrigerate the Caesar Potato Salad for at least 4 hours, allowing the flavors to meld together beautifully. For best results, consider chilling it overnight.