2. For the dressing, in the top of a double boiler or metal bowl over barely simmering water, heat 1 cup of water, butter and vinegar until butter is melted . In a small bowl, beat the eggs; add sugar and cornstarch. Add to butter mixture; cook and stir until thickened, 5-7 minutes. Transfer to a large bowl; cool completely.
3. In a small bowl, beat the cream until stiff peaks form. Stir Miracle Whip into cooled dressing mixture; stir in whipped cream. Stir in onion, green onions, salt and pepper. Add the potatoes; stir lightly to combine. Refrigerate, covered, until chilled.
4. To serve, top with hard-boiled eggs; sprinkle with paprika.