4+ hours in advance: cook potatoes and hard boil eggs

In Instant Pot:

• Spray bottom of Instant Pot and add cut potatoes, then place uncooked, in shell eggs directly on top of them potatoes. Pressure cook on high for 5 minutes, and use quick release (immediately rotate the vent to release) when done. Carefully, to avoid burns, move eggs to ice water for 5 minutes, then peel and refrigerate; drain potatoes, then move to large bowl and refrigerate.

On stove top:

• For potatoes: start a large pot of water boiling, add potatoes and cook until tender, about 6-10 minutes depending on variety and size cut. Drain, move to a large bowl and refrigerate until cool.
• For eggs: use preferred method of hard boiling, or: place uncracked eggs in pot and fill with cold water to completely submerge eggs. Place on burner and turn to high, set time for 18 minutes - boiling time should be about 6-8 minutes depending on stove burner and altitude. When timer finishes, move eggs to ice water for 5 minutes, then peel and refrigerate.

About an hour before serving

• Mix together all the dressing ingredients in a small bowl, then cover and refrigerate for an hour to let flavors combine.

Just before serving

• Chop the eggs, add to potatoes, and pour the dressing on and mix carefully to avoid making mashed potatoes.
• Refrigerate leftovers and use within 2-3 days.