Fourth of July Potato Salad

From a newspaper clipping in a book I found dated 1924 from Cousin Jane. A note above the recipe states, "Make it well ahead so all the good flavor's blend---

6 potatoes, cooked in jackets (4 cups sliced)

1 chopped onion

3 hard-cooked eggs, sliced

1 cup chopped celery

1 diced cucumber

1 1/2 teaspoons salt

1/4 teaspoon paprika

1/4 cup French dressing


Combine ingredients except dressings. Chill and marinate in French dressing 4 to 6 hours. Just before serving, add mayonnaise and mix carefully. If desired, add 1 teaspoon celery seed. Garnish with sliced hard-cooked eggs and green-onion tops, green pepper rings.