Preheat oven to 425 degrees.
Toss potatoes with avocado oil, salt, pepper and fresh rosemary.
Arrange potatoes on baking sheet and bake for 40 minutes, or until soft on the inside and slightly crispy on the outside.
For the dressing, combine avocado oil, mustard, lemon, red wine vinegar, salt and pepper in a jar and shake until well combined.
Once potatoes are roasted, let cool slightly. Toss potatoes with chopped hard boiled eggs, sliced red onion and dressing.
Enjoy warm, at room temperature or cold.