4stalksgreen onionfinely chopped, including the whites
1/2applecored and diced (or a whole apple, if they're quite small)
6slicesbaconwith bacon grease reserved
1. Peel (if necessary) and cut potatoes into potato-salad-sized chunks.2. Add potatoes and eggs to instant pot with water (a steamer basket would be great, but I don't have one so I just tossed my cut potatoes in, and placed the eggs on top).3. Set on manual mode for 4 minutes with NPR.4. While potatoes and eggs are cooking, combine in a bowl: mayonnaise, mustard, maple syrup, salt, red onion, green onion (save a bit to garnish the top if desired), and cooked, crumbled bacon. Stir in 2 tablespoons of reserved bacon grease from cooking (partially cooled first!)5. As soon as the potatoes and eggs are finished, drain the water. Place potatoes in a bowl in the fridge to cool for around 20 minutes (stir occasionally if you want them to cool faster), and peel the eggs.6. Chop the eggs and add them to the cooling potatoes. (Reserve a few slices of egg for garnish if desired.)7. Stir in dressing and diced apple until potatoes and eggs are well coated. Enjoy immediately, or over the next few days. This is one of those dishes that tastes even better the day after, so I advise making it ahead of time if possible. 8. Try not to eat it all in one sitting. After all: potato salad leftovers are a gift to tomorrow's self. You'll thank me later.