Add cubed potatoes and eggs to a large pot, cover with cold water and bring to a boil. Cook until potatoes are fork tender (10 - 15 minutes). Use tongs or a slotted spoon to remove eggs and place them in a bowl of ice water.
INSTANT POT VARIATION: Add 1 cup of water to the inner liner of your instant pot. Add peeled/cubed potatoes, then place eggs on top of potatoes. Cover and set to sealing. Cook on manual (high pressure) for 4 minutes. Quick release and place eggs immediately into an ice water bath.
Drain liquid from potatoes. and rinse with cold water, set potatoes in the refrigerator until ready to use. When eggs have cooled, peel and set aside.
In a large bowl, mix together the eggs, mayo, mustard, relish, celery seed, onion powder, paprika, worcestershire sauce and hot sauce until well combined.
Stir in the potatoes and gently and mash until you reach your desired consistency. Chill for at least 1 hour, and garnish with paprika before serving.
Notes
Calories are automatically generated. For best results calculate based on your exact ingredients.