Rinse and lightly scrub the potatoes, throw them into a pot and bring to a boil. Boil for about 15-20 minutes until a fork or knife can easily cut into the potato.
While the potatoes are boiling, hard boil the eggs by placing the eggs into a small pot + cover with water by at least 1 inch. Bring the pot to a boil on medium-high heat and then cover the pot. Remove from the heat + allow the eggs to sit for 8 to 10 minutes. Drain + rinse with cold water and let them cool for 5 to 10 minutes.
Drain potatoes from the pot and rinse with cold water. Let them cool for 10-15 minutes until they are cool enough to handle.
While the potatoes + eggs are cooling, dice the red onion and prepare the dressing.
Cut up the potatoes into quarters and add to a large bowl. Then add in the coleslaw mix + red onion.
Peel hard-boil eggs and dice up. Add into the bowl and pour over the dressing. Mix until well combined.
Place in the fridge for 5-10 minutes before serving so the dressing absorbs into the potatoes. Enjoy! Store in the fridge for up to 2 weeks.
Recipe by at https://www.littleadaptsbyjax.com/no-mayo-potato-salad-gf-df-v/