Here's the recipe:
6 medium Russett potatoes peeled & cubed
4 eggs
1 1/2 C. Water
1/4 C. Chopped onion
1/2 C. Chopped celery
1 C. Mayo
1 T. Dill pickle juice
1 T. Mustard
Salt & pepper
Paprika (optional)
Place steamer basket in pressure cooker. Add water, potatoes & gently place eggs among potatoes. Lock lid & cook on high pressure for 4 minutes. Use quick pressure release & carefully remove basket. Drain & rinse in cold water. Keep eggs in cold water until cool.
In a large bowl combine the onion, celery, mayo, mustard & pickle juice. Add potatoes & stir gently. Chop 3 of the eggs & stir in. Add salt & pepper to taste. Slice remaining egg & arrange on top. Sprinkle with paprika, if desired. Refrigerate at least an hour before serving.