Instant-Pot Potato Salad
This Instant-Pot potato salad is one-pot cooking at its best. The potatoes and eggs cook together in the multicooker. Mustard and apple-cider vinegar lighten the potatoes nicely and add a great punch of acidity while the vegetables stay crisp and bright. Be sure to dress the potatoes when they're hot to help them best absorb the flavor of the dressing.
Equipment: Programmable pressure multicooker
To make ahead: Cover and refrigerate for up to 1 day.