Preheat your oven to 400°F (200°C).

Place the bacon slices on a baking sheet lined with parchment paper.

Bake in the preheated oven for 15-20 minutes or until the bacon is crispy and golden brown.

Once cooked, remove the bacon from the oven and let it cool. Once cooled, crumble or chop it into small pieces.

Wash the baby red bliss potatoes thoroughly.

In a large pot, bring water to a boil. Add a pinch of salt.

Carefully add the potatoes to the boiling water and cook for about 15-20 minutes or until they are fork-tender.

Drain the potatoes and let them cool slightly.

Once the potatoes are cool enough to handle, slice them into bite-sized pieces.

Drizzle the extra-virgin olive oil over the sliced potatoes, ensuring they are evenly coated.

Sprinkle cracked Tellicherry black pepper over the potatoes to taste. Adjust according to your preference for pepperiness.

Toss the crumbled bacon and finely diced green onions into the bowl with the seasoned potatoes. Mix gently to combine.

Pour the zesty homemade Caesar salad dressing over the potato mixture. Use more or less according to your taste preferences.

Gently toss the salad until the potatoes are evenly coated with the dressing.

For an enhanced flavor, refrigerate the potato salad for at least 30 minutes before serving to allow the flavors to meld.

Spoon the Caesar potato salad onto a serving platter or individual plates.

Garnish with additional green onions or a sprinkle of cracked black pepper if desired.

Serve the salad as a delightful side dish at your next meal or picnic.

Relish the harmonious combination of hickory-smoked bacon, creamy potatoes, and zesty Caesar dressing in this artisanal Caesar potato salad. Enjoy!