Add 1 cup of water to your Instant Pot and insert the trivet. Place the steamer basket on top of the trivet. Add the cut potatoes and eggs directly to the basket—cooking them together saves time and dishes. Close the lid and cook on high pressure for 4 minutes. This short cooking time is perfect for tender potatoes and soft-boiled eggs that are ideal for potato salad.

Perform a quick pressure release by carefully moving the valve to vent. Once the pressure has released, transfer the eggs immediately to an ice bath to stop the cooking process and make them easier to peel. Meanwhile, carefully remove the steamer basket with the potatoes and pour them into a colander to drain. Let the potatoes cool slightly at room temperature while you work on the eggs. I like to prepare my ice bath before releasing pressure so there's no delay—this keeps the eggs from overcooking even slightly.

In a large mixing bowl, combine the mayonnaise, finely diced sweet pickles, mustard, salt, and pepper. Whisk these ingredients together until well blended and the pickles are evenly distributed throughout the creamy base. This creates the flavorful foundation of your salad. I find that mixing the dressing first ensures all the seasonings are balanced before adding the delicate potatoes and eggs.

Once the eggs are cool enough to handle, gently peel them under cool running water to minimize breakage. Chop the peeled eggs into bite-sized pieces and fold them into the mayo mixture from Step 3. Be gentle with your folding motion to keep the egg pieces intact while combining them evenly with the dressing.

Add the cooled potatoes to the egg and mayo mixture and gently fold everything together until all components are evenly coated with the dressing. The potatoes should absorb some of the creamy mixture while maintaining their tender texture. Transfer the salad to a serving dish and sprinkle the top with paprika and fresh chopped dill for color and a bright herbaceous finish.