Potato, Cucumber, and Beet Salad

• 1 lb. small red potatoes
• 1/4 c. cider vinegar
• 2 tbsp. sugar
• 1 tsp. brown prepared mustard
• 1/2 tsp. celery seeds
• 1/2 tsp. salt
• 1 hybrid cucumber
• 1 tsp. salt
• 2 tbsp. cider vinegar
• 2 tbsp. sugar
• 2 tbsp. snipped fresh dill
• 2 tbsp. thinly sliced green onion
• 1 jar sliced beets
• 2 tbsp. cider vinegar
• 1 tbsp. sugar
• 1/4 tsp. salt
• .13 tsp. ground cloves
• Boston lettuce leaves

1. Several hours before serving, prepare salads: To make Potato Salad, scrub and quarter red potatoes.
2. In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
3. Reduce heat to low; cover and simmer 15 to 20 minutes or until tender.
4. Drain, being careful not to break potato quarters.
5. Meanwhile, in medium-size bowl, combine vinegar, sugar, mustard, celery seeds, and salt.
6. Add potatoes; toss well to combine.
7. Cover salad and refrigerate until just before serving time.
8. To begin Cucumber Salad, peel and thinly slice cucumber.
9. In colander placed on a rimmed plate, toss cucumber slices with salt.
10. Set aside 10 minutes to drain.
11. Meanwhile, to make Beet Salad, drain sliced beets, reserving 1/4 cup liquid.
12. Cut each beet slice into quarters.
13. In 2-quart saucepan, heat reserved liquid, vinegar, sugar, salt, and cloves to boiling.
14. Add beets and cook over medium heat, stirring occasionally, until most of liquid has evaporated and beets are glazed -- 8 to 10 minutes.
15. Spoon beets into small bowl, cover, and refrigerate until just before serving time.
16. To finish Cucumber Salad, in small bowl, combine vinegar, sugar, and snipped dill.
17. Add well-drained cucumbers and green onion; toss together.
18. Cover salad and refrigerate until just before serving time.
19. To serve, arrange lettuce on side of 4 dinner plates or on salad plates.
20. Divide each salad among plates, placing on lettuce.
21. Garnish with fresh dill sprigs.Nutrition information per serving Potato Salad: Protein, 3 grams; Fat, .3 gram; Carbohydrate, 26 grams; Fiber, 4 grams; Sodium, 299 milligrams; Cholesterol, 0; Calories, 115.Nutrition information per serving Cucumber Salad: Protein, .7 gram; Fat, .1 gram; Carbohydrate, 10 grams; Fiber, 1 gram; Sodium, 535 milligrams; Cholesterol, 0; Calories, 41.Nutrition information per serving Beet Salad: Protein, 1 gram; Fat, .2 gram; Carbohydrate, 12 grams; Fiber, 2 grams; Sodium, 444 milligrams; Cholesterol, 0; Calories, 49.

red potatoes, cider vinegar, sugar, brown prepared mustard, celery seeds, salt, cucumber, salt, cider vinegar, sugar, dill, green onion, beets, cider vinegar, sugar, salt, ground cloves, boston lettuce leaves

Taken from www.delish.com/recipefinder/potato-cucumber-beet-salad-3087 (may not work)