You can use the Instant Pot electric pressure cooker to easily boil the potatoes and eggs.

• Peel the russet potatoes and leave them whole. (If you’re using the optional small red or purple potatoes, do not peel them.)
• Open the Instant Pot lid and place the Instant Pot trivet rack inside the stainless-steel inner pot. (The trivet rack isn’t required – but it keeps the potatoes above the water in the pot, so they’re steaming instead of boiling on only one side.)
• Add 1 cup of water and then the potatoes on the trivet rack.
• Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.
• When the cooking time is finished, allow a natural pressure release for at least 10 minutes.
• To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
• Use an oven mitt to remove the trivet rack with the potatoes.
• Allow the cooked potatoes to cool enough so they’re still warm to the touch (but not hot).
• Then coarsely chop the potatoes into medium-sized chunks and add them to a large mixing bowl.
• Pour the vinegar over the chopped potatoes while they’re still warm, and set the bowl aside.
• Add the trivet rack or egg rack inside the Instant Pot stainless steel inner pot.
• Add the eggs to the racks and then pour 1 cup of water over the eggs.
• Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.
• While the eggs are boiling, dice the pickles, celery, and onion and add the diced vegetables to the bowl of chopped potatoes.
• Add the mustard, mayonnaise, sugar, salt, and pepper to the bowl and set the bowl aside.
• When the cooking time for the eggs is finished, allow a natural pressure release for at least 5 minutes.
• To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.
• Open the cover immediately after the pressure release. Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.
• Once the eggs are cool to the touch, coarsely chop four eggs and add them to the large bowl of potatoes and seasonings.
• Gently fold the ingredients into the potatoes so that the vegetables, seasonings, mayonnaise, and mustard are evenly mixed to coat the potatoes.
• Garnish this Southern potato salad recipe by sprinkling paprika and then slicing the remaining boiled egg to garnish on top. Serve right away and enjoy!