Put 1 ½ cups water in the bottom of your instant pot

Add 8 cups diced potatoes

Place 6-8 eggs on top of the potatoes

Put the lid on, lock into place, and set valve to sealing

Set MANUAL pressure for 4 minutes

Let pot come to pressure, and cook until 4 minutes is up.

Quick release pressure

Remove eggs and put in a bowl of water and ice for 5 minutes, this will make peeling them easy and stop the cooking time.

Pour any remaining water out of the instant pot and put potatoes in a large bowl and let cool. If you use a steamer basket you can just lift it out.

While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.

Chop celery and onion into small pieces, and peel and chop eggs, add to the bowl with the cooled potatoes.

Pour sauce into the bowl with the potatoes, eggs, onions and celery, and mix it all together.

Refrigerate at least 1 hour before serving.

Taste just before serving, and season with salt and pepper to taste.

Add diced potatoes to a large pot

Cover potatoes with water

Bring to a boil on medium-high heat

Boil for 12-15 minutes until tender

Strain off water

Cook eggs by placing them in a saucepan in a single layer.

Cover with cold water. Put on heat and bring to a boil

Once it starts to boil, remove from heat, cover, and let stand in hot water for 9-12 minutes depending on the size of the eggs.

Put in ice bath, then peel and chop.

While potatoes and eggs are cooling, mix all sauce ingredients together in a separate bowl.

Chop celery and onion into small pieces, and add peeled and chopped eggs, onions, and celery to the bowl with the potatoes.

Pour sauce into the bowl with the potatoes, eggs, and celery, and mix it all together.

Refrigerate at least 1 hour before serving.

Taste just before serving, and season with salt and pepper to taste.