Preparation
Step 1
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.
Step 2
Drizzle apple cider vinegar and toss to coat. Allow to cool. Add the celery, onions, dill and egg to the potatoes and toss.
Step 3
In a medium bowl, mix mayonnaise, mustard, vinegar, celery seed, salt and pepper until smooth and stir gently into the potato mixture.
Step 4
Refrigerate covered for at least an hour, preferably overnight. Sprinkle with paprika and chopped dill for serving.