Instructions

• Wash the potatoes and cut into bite-sized pieces. Add 1 cup water to the Instant Pot insert, place the chopped potatoes in the insert, and set the 3 eggs on top of the potatoes.
• Secure the Instant Pot lid, set the valve to SEALING, select High Pressure (Manual) and set the timer for 4 minutes.
• When the cook time ends, perform a quick release (carefully open the valve away from your face). Open the lid and immediately transfer the eggs to a bowl of cold water to cool.
• Drain the water from the Instant Pot insert and leave the warm potatoes in the insert (or transfer the potatoes to a large mixing bowl).
• Peel the cooled eggs. Separate the yolks into a medium bowl and put the whites in a separate bowl.
• Mash the egg yolks with a fork. Stir in 1 cup mayonnaise, 1/4 cup buttermilk, 2 Tablespoons yellow mustard (or the dijon option listed in the ingredients), a splash of pickle juice, and salt and pepper to taste until smooth and well combined.
• Pour the yolk-mayonnaise dressing over the warm potatoes and gently stir to coat.
• Chop the egg whites, chop the 2 ribs of celery, ensure the 1/4 cup red onion is chopped, and mince the 2 pickles. Add the chopped egg whites, celery, onion, and pickles to the dressed potatoes and stir gently to combine.
• Cover the salad and refrigerate for a few hours to chill and allow the flavors to blend before serving.