Step 1

To cook potatoes and eggs on the stove: In a medium pot, add potatoes, eggs and enough cold water to cover. Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for 7 minutes. Remove eggs with a slotted spoon into a bowl with cold water. Keep cooking potatoes more depending on size: baby - extra 10 mins, medium - 20 mins, large - 25 mins. Or until fork tender.

Step 2

To cook potatoes in Instant Pot: To 6 or 8 quart Instant Pot, add 1 cup cold water, basket or trivet and place potatoes on top. Cook on High Pressure with Quick Release: baby potatoes - 10 mins, medium 12 mins, large - 15 mins. Then you will have to make Instant Pot eggs separately or boil them on the stove for 7 minutes.

Step 3

Drain potatoes and let cool for 20 minutes uncovered.

Step 4

In the meanwhile, prep and add to a large salad bowl: pickles, red onion, dill, mustard, vinegar, yogurt, mayo, salt and pepper.

Step 5

Chop the eggs and add to the bowl.

Step 6

Cut potatoes into desired size pieces - some like chunky potato salad (cut into 2 inch cubes) and some more mushy (diced potatoes). Add to the bowl and gently stir salad with large spoon.

Step 7

Chill for at least 3 hours or overnight before serving.

Step 8

Serve cold with corn on the cob, grilled chicken breast or turkey burgers.