Instructions

• Wash and peel the Yukon Gold potatoes, then cut 'em into bite-sized chunks. You wanna keep them fairly even so they cook nice and even.
• Place potatoes in your pressure cooker with enough salted water to cover. Lock the lid and watch the float valve rise; that’s when the pressure build happens.
• Let the potatoes cook for about 6 minutes under pressure. That's just enough to get a tender pull with a fork but still hold their shape.
• Slow release the pressure when cooking’s done, otherwise you risk mushy potatoes, and nobody wants that.
• Drain potatoes well and let ‘em cool down to room temperature. This step keeps your salad from getting watery.
• In a big bowl, mix the cooled potatoes with diced onion, celery ribs, and hard-boiled eggs. Give it a gentle toss, don’t break up the potatoes too much.
• In a separate bowl, stir up the dressing with mayo, sweet pickle relish, mustard, celery salt, salt, and pepper. Pour it over the potato mix and fold it all together carefully so you keep that nice texture.