6 russet potatoes, peeled ▢1 cup water ▢4 large eggs ▢½ cup chopped celery ▢½ cup chopped olives ▢1 cup mayonnaise, (we like the kind with olive oil) ▢2 teaspoons yellow mustard ▢1 teaspoon dijon mustard ▢½ teaspoon salt ▢¼ teaspoon pepper ▢¼ teaspoon paprika
Chop the potatoes into ½ inch cubes. Pour the water into the bottom of the Instant Pot insert, and add the trivet to the pot. Place the potatoes on top of the trivet, then add the eggs on top. Place the lid on the pot, turn the knob to seal, and cook at high pressure for 5 minutes.
Let the pressure naturally release for 5 minutes, then quick release the remaining pressure. Remove the eggs using tongs and place them in an ice water bath to cool.
Drain the potatoes and spread them out on a baking sheet until cooled completely. Peel the eggs and chop them into small pieces.
Add the potatoes, eggs, celery, and olives, to a large bowl. In a small bowl or measuring cup, whisk together the mayonnaise, mustard, salt, and pepper. Pour the mayonnaise mixture over the potatoes and toss to coat.
Sprinkle with paprika and toss again. Store covered in the refrigerator for up to a week.