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Bring a large pot of salted water to a boil. Add diced potatoes and eggs. Cook until potatoes are just fork tender, about 10 minutes. Drain and immediately add eggs to an ice bath. Set potatoes aside. (Alternately you can boil the potatoes whole, and then cut into cubes).
INSTANT POT VARIATION: Add 1 cup of water to the inner liner of your instant pot. Add peeled/cubed potatoes, then place eggs on top of potatoes. Cover and set to sealing. Cook on manual (high pressure) for 4 minutes. Quick release and place eggs immediately into an ice water bath. Drain liquid from potatoes.*
In a small bowl, whisk together oil, vinegar, salt, garlic salt, onion salt, and black pepper. Pour over warm potatoes and gently toss to coat. Let chill for 2 hours.
Mix together mayo, sour cream, onion and celery. Carefully stir into chilled potatoes until well incorporated. Top with sliced hard boiled eggs.