Place the quartered potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain well and allow them to cool slightly.

While the potatoes cook, prepare the dressing. In a medium bowl, whisk together the mayonnaise, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, and celery seed until smooth. Season generously with salt and pepper to taste.

In a large mixing bowl, lightly mash about one-third of the warm potatoes with a fork. This helps the dressing adhere better. Add the remaining whole/half potatoes.

Gently fold in the chopped hard-boiled eggs, finely chopped celery, minced red onion, and crumbled bacon into the bowl with the potatoes.

Pour the prepared steakhouse dressing over the potato mixture. Fold everything together carefully until the potatoes and mix-ins are evenly coated. Be gentle to keep some potato chunks intact.

Taste and adjust seasonings if necessary. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld properly before serving.