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Wash the potatoes while the eggs are cooking, no need to peel or cut. If cooking eggs in the Instant Pot before cooking the potatoes, wash the Instant Pot insert with soap to insure there is not a cross contamination from the egg shells.
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Place the washed potatoes in the clean Instant Pot with 1 cup water. Make sure the sealing ring is in place inside of the Instant Pot lid and secure the lid on the pot and lock into position. Check the sealing valve on top and make sure it is set to the "Sealing" position. Set the timer on the Instant Pot to 10 minutes on "Manual" or "High Pressure" setting with 10 minutes natural release time. If using very small potatoes 1-1/2 inches round, such as the potatoes sold in small mesh bags, I cook for 5 minutes with 5 minutes of natural pressure release time. See recipe notes for additional instructions.
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When potatoes are done, release the pressure carefully, and place potatoes in a large bowl. Discard any water in Instant Pot insert. Use a knife and slice or slash the potatoes in half or fourths depending on size.
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Pour pickle juice (cold or room temperature) over the hot potatoes. It is important the potatoes are cut and still hot while the juice is poured over. The juice will soak into the potatoes and create a type of dressing when the mayo is added and also add moisture to the potatoes. I start with about 1/2 cup of juice and add about 3/4 cup total as I fold into the hot potatoes.
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Generously salt the potatoes at this time.
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Add mayo to the bowl, about 1 1/2 cups, along with eggs cut into chunks, and sliced or chunk dill pickles. The eggs, mayo and pickles may be added to the bowl at one time.
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Fold all ingredients together and taste to see if more salt is needed.
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Add additional mayo if needed. See recipe notes for making ahead.
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This salad is best served warm or at room temperature, but is also good chilled.