Bring water to boil in 8-Cup Multipurpose Pot, with lid on. Place eggs in boiling water. Cook 8–10 min. Drain, cool in ice water, peel, and chop.
Meanwhile, peel and dice potatoes; place in Multipurpose Steamer. Cover; microwave on high until cooked, about 6 min. Once cooked, uncover; place in fridge to cool down.
Meanwhile, dice celery. Slice green onions.
When potatoes have cooled slightly, add the eggs, celery, and green onions to the Multipurpose Steamer. Pour dressing on top. Toss to combine and coat potatoes. Generously shake on topper and add additional toppings, if desired.
Per serving (about 1/2 cup): Calories 210, Fat 13 g (Saturated 2.5 g, Trans 0 g), Cholesterol 100 mg, Sodium 125 mg, Carbohydrate 17 g (Fiber 2 g, Sugars 2 g), Protein 6 g.
This potato salad is delicious served at room temperature, but if you prefer a cold salad, simply cover and refrigerate before serving. Add topper right before serving.
Switch things up and try the vinaigrette salad dressing variation (recipe on pkg).