Ingredients:

  • 2 lbs (900g) Small Yukon Gold or Red Potatoes, scrubbed and quartered
  • 6 Large Eggs (cold from the fridge)
  • 1 cup (240 ml) Cold Water
  • 1 teaspoon (5g) Fine Sea Salt (for cooking water)
  • 2 tablespoons (30ml) Apple Cider Vinegar, divided
  • ¾ cup (180 ml) High-Quality Mayonnaise
  • 2 tablespoons (30g) Dijon Mustard, or 1 tablespoon (15g) English Mustard
  • 1 tablespoon (15ml) Pickle Juice or White Wine Vinegar
  • 1 cup (150g) Celery, finely diced
  • ½ cup (60g) Red Onion, finely minced
  • ½ cup (100g) Dill Pickles (Gherkins), finely diced
  • ¼ cup (15g) Fresh Parsley, chopped
  • 1 teaspoon (5g) Smoked Paprika
  • ½ teaspoon (2.5g) Black Pepper, freshly ground
  • Fine Sea Salt, to taste

Instructions:

  1. Prep the Instant Pot: Pour 1 cup of cold water and 1 teaspoon of salt into the inner pot. Place the trivet inside. Cut potatoes into approximately 1-inch (2.5 cm) cubes for even cooking and place them on the trivet or in a steamer basket.
  2. Add Eggs: Gently nestle the 6 cold eggs on top of the potatoes.
  3. Cook: Seal the lid. Set the Instant Pot to Manual/Pressure Cook on High Pressure for 4 minutes.
  4. Release Pressure: Once cooking is complete, allow a 4-minute Natural Pressure Release (NPR). Then, perform a Quick Release (QR) until the pressure pin drops.
  5. Quick Chill and Season: Immediately remove the eggs and plunge them into an ice bath for 5 minutes. Remove the potatoes and spread them out to cool slightly. While still warm, gently sprinkle the potatoes with 1 tablespoon of the apple cider vinegar. Let them cool completely (at least 30 minutes).
  6. Prep Mix-Ins: While potatoes are cooling, peel and chop the hard-boiled eggs into medium chunks. Finely dice the celery, red onion, and gherkins.
  7. Make the Dressing: In a large bowl, whisk together the mayonnaise, mustard, pickle juice, smoked paprika, remaining 1 tablespoon of apple cider vinegar, and black pepper. Taste and adjust salt if necessary.
  8. Combine and Fold: Add the completely cooled potatoes, chopped eggs, celery, red onion, gherkins, and fresh parsley to the dressing bowl. Use a rubber spatula to gently fold the ingredients until they are just coated with the dressing, avoiding stirring or mashing.
  9. Chill: Cover the bowl tightly and refrigerate for a minimum of 1 hour (2-3 hours is ideal) to allow the flavors to marry and the salad to set up. Adjust seasoning one final time before serving cold.