2poundsrusset potatoesred or Yukon Gold potatoes are fine to swap
1tablespoonapple cider vinegar, white vinegar or pickle juice
1teaspoonkosher saltor to taste
1teaspoonground black pepperor to taste
1cupshredded cheddar cheese
Dice the bacon. Set instant pot to sauté. Fry the bacon pieces until crispy. Scoop out the cooked bacon bits onto a paper towel to drain and set aside. Pour the grease out of the pot into a grease jar for later use or discard.
Wash the potatoes and cut into cubes. Place the cubed potatoes into the instant pot. Put the eggs on top and add water.
Seal the lid and pressure valve and cook on high for 8 minutes. Let naturally release pressure for 10 minutes.
Drain potatoes, and place in the fridge to cool for 30 minutes. Peel and dice the eggs.
In a mixing bowl, add the mayonnaise, sour cream, vinegar, spices, bacon, cheese, eggs and onion. Mix well.
Once the potatoes cool combine them with the mayonnaise mixture stir to mix until fully coated.