Potato Salad Cups (w/ variation)

6 potatoes, cooked in jackets, cubed (4 cups)
1 onion, chopped
3 hard-cooked eggs, sliced
1 cup chopped celery
1 cucumber, diced
1 1/2 teaspoons salt
1/4 teaspoon paprika
1/4 cup French dressing
. . . .
Mayonnaise or Cooked Dressing
1 teaspoon celery seed

Combine first 7 ingredients; chill in French dressing 4 to 6 hours. Before serving, add just enough mayonnaise to moisten and mix gently. Add celery seed. Pack in custard cups; unmold on lettuce. Makes 8 servings.

Red-n'-green Potato Salad: Add 1/2 cup sliced radishes and 1/3 cup chopped green pepper to potato mixture. Add 1 cup cubed ham in place of celery seed. Serve in large bowl.

I hope this recipe is helpful to you.