Potato Salad

Peel and cut up a 5 pound bag of potatoes.
Boil in salted water until potatoes are just soft (don't over boil).
Drain and cool.

Put 10 eggs in a pot of cold water and bring to a boil. 
Turn heat down and simmer for 20 minutes.
Drain and cool.

For each egg:
Peel and rinse off.
Use an egg slicer to cut the egg into slices.
Set aside the inner slices to put on top of the potato salad.
Turn the remaining egg and slice again.
Put in a bowl to mix in the potato salad.
Set aside the large slices.

After the potatoes have cooled, put in a big mixing bowl.
Add eggs, mayonnaise and parsley. (Optional: celery, garlic, onions, mustard)
Mix well; you might need to add more mayo to make it creamy.
Taste to see if it has enough salt.

Pour the potato salad into a serving bowl.
Lay the large slices of egg on the top.
Sprinkle with paprika.

Chill.