Bring water to boil in a large saucepan over medium-high heat and add the potatoes. Reduce the heat and boil for 15-20 minutes more until potatoes are cooked and tender. Drain and set aside to cool.
Meanwhile, hard-boil the eggs. Once done, cut the eggs into quarters.
While boiling the eggs, prepare the red bell peppers by cutting them into thin slices. Also, cut the tomatoes into pieces. Finely chop the spring onions (green tips only) and chives.
Prepare the salad dressing by mixing together the Low FODMAP Certified Caesar Salad Dressing, lemon juice and, lemon juice.
In a large bowl, toss together the potatoes, scallions, red bell pepper, tomatoes, chives together with the salad dressing and top it with hard-boiled eggs.
Serve and enjoy!