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Put potatoes in a large pot and bring to a boil. Reduce heat and cook the potatoes uncovered for 15-20 mins until tender. Drain and transfer to a large bowl.
Drizzle apple cider vinegar and toss to coat. Allow to cool. Add the celery, onions, dill and egg to the potatoes and toss.
In a medium bowl, mix mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth and stir gently into the potato mixture.
Refrigerate covered for at least an hour, preferably overnight. Sprinkle with paprika and chopped dill for serving.
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