Cook the potatoes until a fork inserted in the center of the largest potatoes goes through easily. You can do this in a large pot on the stovetop in boiling water or in your Instant Pot on the manual setting for 10-12 minutes.

Drain and rinse the potatoes in cold water. Let the potatoes sit in a strainer to cool while you assemble the rest of the salad. Alternatively, you can cook the potatoes the day before you want to make the salad and store them in the refrigerator so they are cold and ready to cut up.

Boil four eggs for 8-10 minutes. Drain and place the eggs in a cold water and ice bath. Let them cool before peeling and chopping them. This could also be done the day before and the eggs stored in the refrigerator so they are ready to use.

In a large serving bowl add the yogurt, dijon mustard, yellow mustard, dill pickle seasoning, salt and pepper. Stir to combine.

Add the chopped hard boiled eggs, onion, pickles, drained and rinsed cannellini beans, celery and chopped potatoes.

Stir all the ingredients together. Chill covered in the refrigerator for at least one hour before serving.

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