Add 2 ½ tsp fine table salt, 1tbsp rice vinegar or apple cider vinegar and 4 cold water in the pressure cooker. Submerge all the potato cubes in the water mixture and layer the eggs on top. Close lid and pressure cook at Low Pressure for 0 minute + Quick Release (the “get up to pressure” time will take roughly 23 - 24 minutes, and the potatoes and eggs will be done).

Immediately release the pressure and carefully open the lid. Taste one of the potato cubes to make sure they're done. Larger potato cubes may need to sit in the hot water for a few more minutes to finish cooking. Place hard boiled eggs in cold water and gently drain the potato cubes with a colander.

While the potatoes and eggs are cooking, prepare the rest of the ingredients. Don’t put away the knife and the chopping board as you will have to finely chop the hard-boiled eggs later.

Gently layer hot potato cubes on a large tray. Drizzle and season potato cubes with 2 tbsp rice vinegar or apple cider vinegar while they are hot. Let the potatoes cool for 30 minutes. Finely chop the hard-boiled eggs once they are cool to touch.

In a large mixing bowl, add mayonnaise, red onion, pickle, celery, and finely chopped hard-boiled egg, 1 tbsp whole grain mustard, 1 tbsp rice vinegar or apple cider vinegar, and ½ tsp garlic powder. Mix well with a silicone spatula. Drizzle in the finely chopped fresh dill and mix again.

Gently fold in the cooled potatoes with a silicone spatula. Taste the salad and season with more kosher salt & fresh ground black pepper to taste. Don’t overmix as you don’t want the potato salad to be too mushy. You will want the potato salad to be a little on the salty side because putting it in refrigerator will decrease the perception of seasoning. Cover & place potato salad in refrigerator for at least 3 hours. The potatoes will harden a little once they are cooled.