Potato Salad

Red potatoes

Eggs

Dill pickles

Mayonnaise

Onion Powder

Garlic powder

Salt

Pepper

Instant Pot Method:

Place the desired number of potatoes in an instant pot using the bottom rack and 1 - 2 cups of water.  Add eggs on top of potatoes.   Pressure cook for 5 minutes and quick release.  Place eggs in an ice water bath and let potatoes cool on the counter.

Stovetop Method:

Boil potatoes in a large pot of water until fork tender - do not over cook.  Approximately 20 - 30 minutes, depending on size.  Drain and let cool.

Place eggs in a small pan and cover with cold water.  When water boils, remove from heat and cover with a lid.  Let sit for 10 minutes.  Then place eggs in an ice water bath to cool.

Dice potatoes, eggs and pickles and put in a large salad bowl.  Add mayonnaise (enough to coat), garlic, onion powder, salt and pepper to taste; mix well.  

Refrigerate several hours before serving.