Step 1

Place potatoes and whole eggs in instant pot and pour water over them.

Step 2

Seal lid and cook on high pressure for 4 minutes, then release the pressure and let cool.

Step 3

While potatoes are cooking, make sauce by whisking together mayonnaise, sour cream, mustard and pickle juice (if using) together in a large bowl.

Step 4

Season with garlic powder, salt and pepper, then fold in celery, onion and dill, if using.

Step 5

Once potatoes have cooled slightly, peel eggs and halve or dice, then add potatoes and eggs to sauce mixture.

Step 6

Gently toss everything together until it’s all evenly coated and chill until ready to serve.

Step 7

Top with fresh paprika or dill and enjoy.