Cooking the Potatoes and Eggs in Instant Pot

Cup of Yum
1. Wash the potatoes, and then dice them into bite sized pieces.
2. Put 1 cup of water in the bottom of the Instant Pot and add a trivet. Place the potatoes in a steamer basket and put it on top of the trivet. Stick the eggs on top, nestled among the potatoes.
3. Set the Instant Pot on Manual, High pressure, for 5 minutes. The Instant Pot will take about 10 minutes to reach pressure.
4. Once it has finished cooking let the pressure release naturally for 5 minutes. Then release any remaining pressure manually and take the lid off.

Cooking the Potatoes and Eggs without a Pressure Cooker

1. Wash the potatoes, and then dice them into bite sized pieces.
2. Add the potatoes to a sauce pan. Cover with water and boil for 10 minutes until just tender.
3. Meanwhile, put the eggs in another saucepan and cover them with cold water. Bring the water to a full rolling boil.
4. Turn the burner to low and cover the saucepan with the eggs with a lid and let it sit, covered, for 10-12 minutes.

Once the Potatoes and Eggs are Cooked

1. Put the hard boiled eggs in a bowl of ice water to chill. Drain the potatoes and run them under cold water for a couple of minutes to cool them off.
2. While the eggs and potatoes cool chop the eggs, celery, red onion or green onions and gherkins. Add all the vegetables to a a bowl.
3. Let the potatoes and eggs cool for about 10 minutes before finishing the potato salad.
4. Put the potatoes in a large bowl and add the chopped pickles and other vegetables.
5. Take the eggs out of the ice water, and peel and chop them into bite sized pieces.
6. Mix the mayonnaise, pickle juice and salt in a small bowl and stir until it is not lumpy.
7. Pour the mixture over the potato salad. Stir gently so you don't accidentally mash the potatoes.
8. Refrigerate for an hour or so until time to serve.
9. Garnish with paprika or fresh ground pepper.