coarse ground mustard, black pepper, horseradishamount to taste
Peel and cut your russet potatoes. You will cut them according to size:Small/Medium potatoes - cut into 4 pieces eachLarge/Extra Large potatoes - cut into 6 pieces each
Pour 2 cups cool water into your Instant Pot. Place the cut potatoes, ½ teaspoon salt, and the whole eggs into the pot.
Pop the lid on and lock the pressure vent to seal. Set to cook on high pressure mode for 4 minutes.
Do a 4 minute natural release and then do a quick release for any remaining pressure.
Using a slotted spoon place the eggs and potatoes into an ice bath for 4 minutes.
While the eggs and potatoes sit in the ice bath chop the ¾ cup celery and ½ cup green onions.Make the dressing by whisking together 1 cup mayo, 1 ½ tablespoon yellow mustard, 2 teaspoon sugar, 1 ½ teaspoon salt and ½ teaspoon vinegar. Taste to see if you want more of any one ingredient.
Take the potatoes and eggs out of the water bath and chop the potatoes into ½-1 inch chunks and peel and chop the eggs.
In a large mixing bowl stir together the potatoes, eggs, celery, and dressing mixture.
Potato Salad is best if it has 1 hour up to 24 hours in the fridge before serving.