This recipe is made with red potatoes and can be prepared on the stove, or  using your Instant Pot We are sharing the Instant Pot method To begin, wash and peel 3 lbs of red boiler potatoes

Pour 1 Cup of water into the Instant Pot and set the trivet over the water Place the prepared potatoes onto the trivet, then stack 10 raw eggs on top of the potatoes Lock and seal the lid

Set it on manual, high pressure for 5 minutes When it is done allow it to natural release for 5 minutes, then quick release Open the lid and transfer to the eggs to an ice bath Allow potatoes to cool fully

Next, chop and prep veggies 6 baby garlic dill pickles 2 stacks of celery 1/2 small onion 1 large bell pepper Feel free to use whatever veggies you prefer, but these work great with the smoky seasonings of this recipe

Once the eggs have cooled, peel and dice them small Chop the cooled and cooked potatoes into small, bit sized pieces

For the dressing mix together 2 Cups mayo *you can substitute with Greek yogurt or sour cream if preferred* 4 Tbs apple cider vinegar 2 Tbs sweet mesquite seasoning salt and pepper to taste

Combine everything and chill in the fridge  Serve with fresh ground pepper, parsley, diced peppers, or dill as garnish if desired

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