In a large pot, cover potatoes and eggs with cold water and 1 teaspoon salt. Boil over medium-high heat for 12-15 minutes or until potatoes are fork tender. Drain and cool.

Peel potatoes (if desired) and 4 eggs, dice into bite size pieces.

In a small bowl, stir together mayonnaise, mustard, seasoning salt and pepper to taste. Pour over salad and gently toss together.

Slice reserved eggs to garnish salad, and sprinkle with paprika.