Place potatoes in a stockpot and cover with water.
Bring to a boil.
Reduce heat; cover and cook until tender, 15-20 minutes. Drain. When cool enough to handle, peel and slice potatoes; cool completely.
For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup water, butter and vinegar until butter is melted.
In a small bowl, beat eggs; add sugar and cornstarch.
Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely.
In a small bowl, beat cream until stiff peaks form.
Stir Miracle Whip into cooled dressing mixture; fold in whipped cream.
Stir in onion, green onions, salt and pepper.
Add potatoes; toss lightly to combine.
Refrigerate, covered, until chilled.
To serve, top with hard-boiled eggs; sprinkle with paprika.
