Add one cup of water to the Instant Pot, and place a steamer basket on top.
Place the diced potatoes in the steamer basket, and arrange the eggs on top.
Place the lid on, and lock it, and cook for 5 minutes on manual high pressure.
While the potatoes and eggs are cooking, go ahead and whisk together the mayo, mustard, honey, sweet pickle relish, apple cider vinegar in a large mixing bowl (Note: we will be adding the potatoes and eggs later).
Add a pinch of salt and pepper to the dressing, whisk to combine and set aside.
Once the 5 minutes of manual high pressure are complete, allow the pot to naturally release for 5 additional minutes, and the quick release the remaining pressure after that.
Place the eggs in an ice water bath to cool them and stop the cooking. (Hint: Tongs are very helpful for this!)
Carefully add the hot potatoes to the larger mixing bowl on top of the dressing.
Add the garlic powder, plus about 1/2 teaspoon of salt and 1/4 teaspoon pepper on top of the potatoes.
After the eggs have cooled for about 3 to five minutes, peel them, dice them to desired size, and add them to the large mixing bowl, on top of the potatoes.
Stir everything to combine until everything is coated with the dressing.
Taste to check your salt and pepper preference; add more if desired.
Refrigerate to cool.
To make the eggs on the stovetop, you can use my easy peel hard boiled egg instructions. And for the diced potatoes, just boil or steam them until they are fork tender, about 10 minutes.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
This recipe makes 6 large - 8 medium sized portions.