Step 1

Peel the russet potatoes and leave them whole. (If you’re using the optional small red or purple potatoes, do not peel them.)

Step 2

Open the Instant Pot lid and place the Instant Pot trivet rack inside the stainless-steel inner pot. (The trivet rack isn’t required – but it keeps the potatoes above the water in the pot, so they’re steaming instead of boiling on only one side.)

Step 3

Add 1 cup of water and then the potatoes on the trivet rack.

Step 4

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 10 minutes.

Step 5

When the cooking time is finished, allow a natural pressure release for at least 10 minutes.

Step 6

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 7

Use an oven mitt to remove the trivet rack with the potatoes.

Step 8

Allow the cooked potatoes to cool enough so they’re still warm to the touch (but not hot).

Step 9

Then coarsely chop the potatoes into medium-sized chunks and add them to a large mixing bowl.

Step 10

Pour the vinegar over the chopped potatoes while they’re still warm, and set the bowl aside.

Step 11

Add the trivet rack or egg rack inside the Instant Pot stainless steel inner pot.

Step 12

Add the eggs to the racks and then pour 1 cup of water over the eggs.

Step 13

Close the Instant Pot lid (make sure the valve is up – in the position for sealing) and pressure cook on high for 5 minutes.

Step 14

While the eggs are boiling, dice the pickles, celery, and onion and add the diced vegetables to the bowl of chopped potatoes.

Step 15

Add the mustard, mayonnaise, sugar, salt, and pepper to the bowl and set the bowl aside.

Step 16

When the cooking time for the eggs is finished, allow a natural pressure release for at least 5 minutes.

Step 17

To open the Instant Pot lid, move the valve to ‘venting’ and manually release any remaining pressure, if applicable.

Step 18

Open the cover immediately after the pressure release. Using tongs (because the eggs will be hot!), place the boiled eggs into an ice bath to cool off.

Step 19

Once the eggs are cool to the touch, coarsely chop four eggs and add them to the large bowl of potatoes and seasonings.

Step 20

Gently fold the ingredients into the potatoes so that the vegetables, seasonings, mayonnaise, and mustard are evenly mixed to coat the potatoes.

Step 21

Garnish this Black folk’s potato salad recipe by sprinkling paprika and then slicing the remaining boiled egg to garnish on top. Serve right away and enjoy!