Peel the potatoes and dice them up into about 1-inch cubes. Give them a quick rinse to make sure they are clean.

Place the diced potatoes in the pot and add the apple cider vinegar, salt, and water.

Gently place three eggs on top.

Seal the lid and pressure cook on low for 1 minute! Yes, that is it!

The potatoes and the eggs will be cooked to perfection I promise! Release the pressure immediately so you can get the eggs out and into an ice bath.

Drain out the water and put the potatoes in a bowl and put them in the fridge to cook as soon as possible. While the eggs and potatoes are cooking, you can work on the dressing for the potato salad.

Dressing Recipe for Potato salad

red onion - diced small

stalk of celery - diced small

large dill pickle - diced small

/2-1 cup of mayo, I don't prefer a lot of mayo, but you can always add more

tablespoon of mustard

tablespoon of apple cider vinegar

/2 tablespoon of minced garlic

tsp of Dill

/2 tsp salt

/2 tsp pepper

Once the eggs are cool about 15 minutes, dice up the eggs as well. Mix well in a large bowl.

Once the potatoes are cooled about 30 minutes, fold the potatoes into the mixture and refrigerate overnight if possible! At least give it a few hours before you serve, so it is nice and cold. You can serve this with a great bratwurst.