Creamy, Crunchy, Fluffy Instant Pot Potato Salad makes an instant classic crowd-pleaser! Cook the potatoes & eggs together at the same time with no extra rack or bowl. So rich & addictive to eat!!

3 1/3 lb russet potatoes (, peeled, cut into 1 inch cubes)

3 tablespoons (45ml) unseasoned rice vinegar or apple cider vinegar (, divided)

2 1/2 teaspoons fine table salt

4 cups (1L) cold water

7 ounces) large eggs (, hard boiled and finely chopped)

4 ounces) small red onion (, finely diced)

2 ounces) dill pickle or cornichon (, finely diced)

4 ounces) stalks celery (, finely diced)

10 stems fresh dill (, finely chopped)

1 cup (250g) full fat mayonnaise

1 tablespoon (15g) whole grain mustard

1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar

1/2 teaspoon garlic powder

Kosher salt and ground black pepper to taste

Pressure Cook Potatoes and Eggs: Add 2 ½ tsp fine table salt, 1 tbsp (15ml) rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the 3 large eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release (the “get up to pressure