Scrub and cut the red potatoes into evenly sized chunks, then boil in a large pot until fork-tender.

Cook the thick-cut bacon in a skillet until crispy, then crumble it into bite-sized pieces.

In a large mixing bowl, combine mayonnaise, Caesar dressing, Parmesan cheese, white vinegar, and Worcestershire sauce, and stir well.

Add the boiled potatoes, crumbled bacon, chopped hard-boiled eggs, chopped celery, and diced red onions to the dressing and toss gently.

Cover and refrigerate the salad for at least 4 hours, or overnight, to let flavors meld together.

Before serving, toss gently and garnish with chopped fresh chives.