• Make the quick pickled onions first, ideally a day or two ahead. In a small saucepan, combine ½ cup water, ½ cup rice vinegar, and 2 tablespoons sugar and bring to a boil. While it heats, thinly slice 1 red onion (about ⅛ inch thick) and pack it into a pint mason jar or any container where the onions will be fully submerged. Once the brine boils, stir to dissolve the sugar, then pour it over the onions to cover. Let cool, put the lid on, and refrigerate. They will be edible in about 30 minutes, but they are softer and even better after 1 to 2 days.
  ½ cup water, ½ cup rice vinegar, 2 tablespoon sugar, 1 medium red onion, thinly sliced
• Pour 4 cups of cold water into the Possible Cooker Pro. Peel 2½ pounds of russet potatoes and cut them into 1-inch cubes, adding them to the water as you go. Keep the cubes the same size so they cook evenly in the time it takes the eggs to cook. The potatoes should sit just under the water. Do not add more liquid or it will throw off the timing.
  4 cups cold water, 2½ pounds russet potatoes, peeled and cut into 1-inch cubes
• Set a rack over the potatoes and place 8 room-temperature eggs on the rack. There is no need to salt the water, this salad is well seasoned on its own. Put the lid on, set the Possible Cooker Pro to Sear/Sauté on High, and press Start. Let it preheat and cook for 17 minutes. Do not lift the lid during cooking.
  6-8 large eggs, room temperature
• While the potatoes and eggs cook, make the dressing. In a medium bowl, whisk together 1½ cups mayonnaise, ¼ cup sweet pickle juice, 2 teaspoons sea salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons dry mustard, and 1 teaspoon paprika. The dressing will taste strong on its own, that is exactly right, it mellows once it coats all the potatoes. Cover and refrigerate until needed.
  1½ cups good quality mayonnaise, ¼ cup sweet pickle juice, 2 teaspoon fine grind sea salt, 2 teaspoon onion powder, 2 teaspoon garlic powder, 1 teaspoon paprika, 2 teaspoon dry mustard
• Prep the mix-ins. Dice 2 ribs of celery into small pieces (about 1 cup) and reserve the leaves for garnish. Chop 3 to 4 inches of the light green part of a leek. Slice about 10 sweet pickles. Chop ¼ cup of the pickled onions. Set everything aside.
  2 ribs celery, diced (about 1 cup), 3 to 4 inches light green part of a leek, chopped, 10 sweet pickles, sliced
• As soon as the 17 minutes is up, turn the Possible Cooker Pro off. Move the eggs straight into an ice bath, which makes them much easier to peel. Lift out the rack, then quickly scoop the potatoes into a colander to drain so they do not keep cooking and fall apart. Let the potatoes drain and the eggs chill for about 10 minutes each.
• Peel 6 of the eggs and cut them in half. The yolks should be just slightly soft, which is what we want. Drop the 6 yolks into the dressing and set the whites aside. Whisk the yolks into the dressing until mostly smooth. A little texture is fine and adds character.
• Transfer the warm, drained potatoes to a large bowl. Gently fold in about a third of the dressing while the potatoes are still warm so they absorb the flavor. Spread the potatoes on a sheet pan in a thin layer to cool quickly (about 30 minutes in the refrigerator), or leave them in the bowl and chill for a couple of hours. Cool uncovered.

Deviled Eggs for Garnish

• For the optional deviled egg garnish, set a few cooked egg white halves aside before chopping the rest into the salad. Add ¾ cup of the chilled potato salad and 2 tablespoons of reserved dressing to a small blender or food processor and blend until smooth. Pipe or spoon the filling into the reserved egg white halves and top each with a thin slice of leek, a few capers, and a light dusting of paprika. Refrigerate until use.
  3-4 reserved cooked egg white halves, ¾ cup chilled potato salad, 2 tablespoon reserved dressing

Finish Potato Salad

• Once the potatoes are completely chilled, transfer them to a large bowl. Fold in the remaining dressing along with the celery, leek, sliced sweet pickles, chopped celery leaves, ¼ cup chopped pickled onions, and chop the remaining egg whites. Add ½ tablespoon of capers and fold gently so the potatoes hold their shape. If you are not serving right away, reserve a little dressing to fold in just before serving. Cover and chill until serving and then Garnish as desired.
  ¼ cup quick pickled onions, chopped, ½ tablespoon capers, drained

Garnish

• Just before serving, garnish with the deviled eggs if using, then finish with a light sprinkle of paprika, some extra pickled onions, thin leek ribbons, and a few capers. This makes about 8 cups of potato salad.
  Pickled onions, thin leek slices, extra capers, and paprika for topping