• Wash, peel, and dice potatoes to a consistent size.
• In a 6-Quart Instant Pot, using a trivet and steamer basket inside the liner. Add the water. Place potatoes into the steamer basket.
• Spray two small oven-safe dishes with non-cooking spray and crack in the eggs. Salt and pepper the eggs if desired.
• Nestle the egg cups in the diced potatoes. Set the Instant Pot to cook on high pressure for four minutes.
• Wash and chop up your celery sticks. Chop your dill pickles and green onion tops too. Set aside.
• In a large bowl, add mayo, dill pickle juice, salt, parsley, dill, mustard, and sugar. Stir until combined.
• Once the potatoes and eggs are cooked, release the pressure immediately. Drain potatoes into a strainer.
• Turn the cooked eggs on a cutting board and chop them up.
• Add your warm potatoes to the dressing. Gently stir to coat the potatoes.
• Add the eggs, celery, pickles, and green onion tops and stir.
• Place a cover on top of the bowl, but do not seal it tightly, and place the potato salad in the refrigerator to cool.
• Store potato salad in an airtight container in the refrigerator for up to four days.

Before Serving:

• Add another cup of mayo the next day or before you serve your potato salad. Additional moisture is needed because the potatoes will absorb the dressing and will be dry if you do not add any additional mayo.