Peel potatoes (I use 2 pounds), chop them into bite sizes and put in a pot of water. Boil for 7-10 minutes or until fork tender. Remove from heat, strain off excess water, return to pan and run cold water over potatoes until cool. Drain water and place potatoes in a mixing bowl.

Slice hard boiled eggs (I use an egg slicer like this). 

Chop celery, green pepper, green onions and add to potatoes.

In a salad shaker jar add sugar, flour, Colman’s Dry Mustard and water. Shake well and put in sauce pan.

Cook over low to medium heat. When the mixture starts to cook stir in egg yolks.

Add 1/2 of the 1/4 cup vinegar and butter and continue cooking.

As the mixture begins to thicken remove from heat and beat or whisk by hand until smooth.

Stir in milk and salt.

If mixture becomes too thick add a little more milk to get the consistency you desire.

Use this dressing on potato salad, cabbage slaw, sliced tomatoes or mix a little with egg yolks for deviled eggs.

Add cooked mayonnaise and celery seed to the potatoes and stir until well coated. 

Transfer to a serving bowl, cover with plastic wrap and refrigerate for 4-6 hours. Serve cold.