2.5poundspotatoes, peeled and cubed(I used Russet baker potatoes)
1/4cupfinely cut red onion
salt and pepper to taste
Add 1 1/2 cups of water to the inner pot and then place a steamer basket inside. Place potatoes in the basket and then add the eggs on top of the potatoes.
Close and lock the lid, setting the steam release valve to closed. Press Steam and adjust time down to 6 minutes. Press Start/Stop. When cooking time is up, open the steam release valve to do a quick pressure release.
Place the eggs in an ice water bath. Remove the steamer basket from the inner pot, sprinkle warm potatoes with salt and pepper and allow them to cool in the basket for at least 15 minutes. (Don't handle the potatoes too much while they are warm, or you'll have mashed potatoes instead.)
While the potatoes are cooling, make the dressing: mix the mayo, mustard, onions, relish and seasonings in a small bowl and set aside in the refrigerator.
Peel and slice the eggs. Add the cooled potatoes, eggs and dressing to a large bowl and gently fold together. Sprinkle with paprika if desired.
Allow to cool in the refrigerator for at least 2 hours for best flavor and texture. Keep refrigerated after serving.