Prepare the potatoes. Wash the potatoes, put them in a pot and cover with water. Bring to a boil and boil for 40 minutes until they can be pierced with a fork. Remove the potatoes from the water and let cool for 20 minutes. Cut into large bite size pieces.

Prepare the vegetables. Cut the green onions, celery and sweet pickles into a small dice and set aside.

Make the dressing. Put the raw egg, water, vinegar, sugar, gluten free flour, salt and pepper in a small saucepan. Cook the mixture over medium-low heat while stirring until it thickens. Remove from heat and add the mayonnaise and mustard and mix thoroughly.

Chop the hard boiled eggs into small pieces.

Assemble the salad. Put the potatoes, green onion, celery and sweet pickles in a large salad bowl. Stir to combine. Add the eggs and stir. Add the dressing and salad seasoning and mix everything together thoroughly.

Taste and adjust accordingly. At this point you can add more of any of the ingredients to get the balance you prefer. Store in the refrigerator.