Cook macaroni, potatoe pieces, and eggs all together in large pot of boiling water. Bring to a boil, turn off heat, & let sit for 10-12 minutes until macaroni & potatoes are al dente. Drain. Remove eggs and run cool water over them. Refrigerate mac/potato & eggs 3-4 hours or overnight is best. Dice 6 eggs, unwrap crab sticks cut into 1/2" lengths, add to mac. In a colander, thaw peas under running cold water, add to mac. Add mayo until desired consistancy. Season to taste with salt & pepper. Garnish with remaining eggs, sliced. Sprinkle with paprika. Enjoy!
Our favorite salad is good with burgers, Kalbi, Tonkatsu!