- 1 ½ cups water
- 2 pounds red potatoes, scrubbed and cubed
- 2 stalks celery, chopped
- ¼ cup mayonnaise (Helman’s vegan works too)
- 2 green onions, chopped
- 3 tablespoons yellow mustard
- 1 tablespoon dill pickle relish
- 1 teaspoon paprika
- salt and ground black pepper to taste
- Pour water into the pot of a multi-functional pressure cooker (such as an Instant Pot) and place a steamer basket inside. Place potatoes in the steamer basket.
- Close and lock the lid. Select high pressure according to manufacturer’s instructions; set timer for 4 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Meanwhile, combine celery, mayonnaise, green onion, mustard, relish, and paprika in a large bowl. Stir until evenly combined.
- Stir potatoes into the dressing. Season with salt and pepper. Cover and refrigerate for 1 hour before serving.