Instant Pot Potato Salad

From this site here. This is backwards so read from bottom.

Dressing
1 cup (250g) full fat mayonnaise
Finely diced red onion
Finely diced dill pickle or cornichon
Finely diced celery
Finely chopped hard-boiled egg
1 tablespoon (15g) whole grain mustard
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
1/2 teaspoon garlic powder
Finely chopped fresh dill
Kosher salt and ground black pepper to taste

Hot potato cubes
2 tablespoons (30ml) unseasoned rice vinegar or apple cider vinegar
Hard boiled eggs

1 (102g) small red onion, finely diced
1 (55g) dill pickle or cornichon, finely diced
3 (120g) stalks celery, finely diced
8 – 10 stems fresh dill, finely chopped

Close lid and pressure cook at

• Pressure Cooking Method: Low Pressure for 0 minute, then
• Pressure Release Method: Quick Release

2 1/2 teaspoons fine table salt
1 tablespoon (15ml) unseasoned rice vinegar or apple cider vinegar
4 cups (1L) cold water
Cubed potatoes
3 (200g) large eggs

Instant Pot Electric Pressure Cooker
Colander

Add 2 ½ tsp fine table salt, 1 tbsp (15ml) unseasoned rice vinegar or apple cider vinegar, and 4 cups (1L) cold water in the pressure cooked.

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

Ingredients:

• 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

Dressing Ingredients

• 3 (200g) large eggs, hard boiled & finely chopped
• 1 (102g) small red onion, finely diced
• 1 (55g) dill pickle or cornichon, finely diced
• 3 (120g) stalks celery, finely diced
• 8 – 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