Add cubed potatoes to a 6 quart instant pot.

Cover with 4 cups cold water.

Place eggs on top.

Close and lock lid. Make sure the valve is pointed toward SEALING.

Cook on HIGH Pressure for zero minutes (yes, zero minutes is correct, it takes time for the Instant Pot to come to pressure, which cooks the potatoes/eggs).

Once the cook time is up, immediately flip the pressure valve to do a quick release.

Quickly remove the eggs and plunge them into an ice bath. Peel and chop once they’re cool enough to handle.

Gently and quickly drain the potatoes, then pour the drained potatoes out in an even layer on a 9x13 inch baking sheet.

Drizzle with vinegar and sprinkle with 1/2 teaspoon salt. Set aside to cool for 30 minutes.

In a large bowl, whisk together mayo, sour cream, pickle juice, dijon, hot sauce, remaining 1/2 teaspoon salt, garlic powder, smoked paprika, and pepper.

Add in chopped pickles, finely diced red onion, chopped eggs, and cooled potatoes. Gently fold into the sauce using a rubber spatula.

Cover and cool in the fridge until chilled.

Taste and re-season, if necessary, then serve and enjoy!

Take 5 seconds to rate this recipe below. We greatly appreciate it!