10
10 minutes, plus 1 hour to chill
10 minutes, plus 15 minutes to come to pressure
1 hour and 25 minutes
3 pounds russet potatoes, peeled and cut into cubes
4 cups water
1 tablespoon apple cider vinegar
1 tablespoon kosher salt, plus additional for seasoning
3 large eggs
2 celery stalks, diced
1 small red onion, finely diced
Freshly ground black pepper
¾ cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons minced fresh dill
Place the potatoes in the Instant Pot and add the water and salt. Add the eggs on top of the potatoes.
Close the lid of the Instant Pot and turn the valve to the sealing position. Choose high pressure and set the timer for 10 minutes.
When the cooking time is up, let the pressure release naturally for 5 minutes and then quick release any remaining pressure. Drain the potatoes in a colander. Place the eggs in an ice water bath.
Transfer the potatoes to a large mixing bowl and toss with the vinegar. Let stand until cool, about 15 minutes.
Peel and chop the eggs and add them to the potatoes along with the celery, onion, mayonnaise, mustard, and dill. Fold gently to mix. Season with salt and pepper to taste.
Cover and refrigerate for at least 1 hour before serving. Serve chilled or at room temperature.