cube potatoes into 1 inch chunks and place in stock pot. Cover with water and add 1 tbsp salt. Bring to boil and cook until tender, 10 to 15 minutes. Drain and cool.
Alternatively, use Instapot to cook potatoes and eggs. Cube potatoes and place in instapot. Add 4 cups cold water, 1 tbsp apple cider vinegar, and 1 tbsp salt. Place eggs on top of potatoes. Cook on low pressure for 0 minutes. (The time it takes to come up to pressure is enough time to cook the potatoes and eggs.) Use quick release. Test potatoes to see if they are done. If not, let them sit in the hot water for a few minutes. Place eggs in cold water to cool. Once potatoes are done, spread them out on a sheet pan and cool in the fridge while you prep the other ingredients.