Potato Salad

This is my grandmother Cleone's recipe:

14 small potatoes
8-10 eggs
2 cups Miracle Whip
3/4 tbsp Mustard
1/2 tsp Onion Salt
1/2 tsp Celery Salt

Cook potatoes by covering in water and boiling until soft, 30 minutes to 1 hour. In a separate pan, cook eggs for 15 minutes after they start to boil. Refrigerate eggs and potatoes until cool. Peel potatoes and cut them into bite size pieces. Peel eggs (save 4-5 of the middle pieces of each egg to put on top of salad). Cut all the rest of the eggs into bite size pieces. In a bowl, put miracle whip, mustard, onion salt, and celery salt and mix well. Put potatoes in large bowl and add miracle whip mix. Taste to see if it is dry. If it is dry, add more miracle whip. Add more mustard, celery salt, or onion salt to fit your taste. Add cut up eggs and mix. Level salad and put middle pieces of eggs on top. Sprinkle salt, pepper, and paprika on top of the eggs.