Caesar Potato Salad

3 pounds red potatoes scrubbed and cut into ¾” pieces
8 oz. thick-cut bacon cut crosswise into ½” pieces
½ cup mayonnaise
½ cup Caesar dressing
¼ cup grated Parmesan cheese
1 Tbsp white vinegar
1 Tbsp Worcestershire sauce
1 tsp celery salt
2 celery stalks thinly sliced
¾ cup minced red onions
4 hard-boiled eggs chopped
fresh chives chopped, for garnishing

Place potatoes in a large pot and add enough water to cover. Place over high heat and bring to a boil.
Once boiling, reduce heat to medium and simmer (uncovered) for 10 minutes, or until potatoes are fork-tender.

Meanwhile, using a large skillet, add bacon and cook over medium heat for 10-15 minutes, or until bacon is crisp. Remove bacon from skillet and pat dry with paper towels.

Using a large bowl, add cooked bacon, mayonnaise, Caesar dressing, Parmesan cheese, vinegar, Worcestershire sauce, celery salt, celery and red onions; stir until well combined.

Add warm potatoes and eggs; toss until well combined.

Cover and refrigerate at least 4 hours, or until cold.