Wash and scrub the small red potatoes. Leave the skins on for added texture. Cut them into bite-sized pieces.

Place the potato pieces in a large pot and cover them with water. Bring to a boil, then reduce the heat to simmer. Cook until the potatoes are tender when pierced with a fork. Drain and let them cool.

In a mixing bowl, combine pressed garlic, black pepper, lemon juice, grated Parmesan cheese, mayonnaise, Worcestershire sauce, minced anchovies, and sour cream. Mix well to create the Caesar dressing.

In a large mixing bowl, gently toss the cooled potatoes with the prepared Caesar dressing until the potatoes are evenly coated.

Fold in the crumbled bacon and sliced green onions into the potato mixture. Ensure the ingredients are well distributed.

Cover the bowl and refrigerate the Caesar Potato Salad for at least 2 hours, allowing the flavors to meld and the salad to chill.

Before serving, give the potato salad a gentle toss to recombine the ingredients. Adjust the seasoning if needed.

Optionally, garnish with additional grated Parmesan cheese and chopped fresh parsley for a finishing touch.

Serve the Caesar Potato Salad as a delicious and flavorful side dish. It's a unique twist on a classic Caesar salad, with the added heartiness of red potatoes. Perfect for picnics, barbecues, or any gathering!