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Several hours before serving, prepare salads: To make Potato Salad, scrub and quarter red potatoes.
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In 4-quart saucepan, place potatoes and enough water to cover; heat to boiling over high heat.
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Reduce heat to low; cover and simmer 15 to 20 minutes or until tender.
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Drain, being careful not to break potato quarters.
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Meanwhile, in medium-size bowl, combine vinegar, sugar, mustard, celery seeds, and salt.
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Add potatoes; toss well to combine.
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Cover salad and refrigerate until just before serving time.
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To begin Cucumber Salad, peel and thinly slice cucumber.
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In colander placed on a rimmed plate, toss cucumber slices with salt.
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Set aside 10 minutes to drain.
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Meanwhile, to make Beet Salad, drain sliced beets, reserving 1/4 cup liquid.
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Cut each beet slice into quarters.
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In 2-quart saucepan, heat reserved liquid, vinegar, sugar, salt, and cloves to boiling.
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Add beets and cook over medium heat, stirring occasionally, until most of liquid has evaporated and beets are glazed -- 8 to 10 minutes.
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Spoon beets into small bowl, cover, and refrigerate until just before serving time.
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To finish Cucumber Salad, in small bowl, combine vinegar, sugar, and snipped dill.
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Add well-drained cucumbers and green onion; toss together.
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Cover salad and refrigerate until just before serving time.
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To serve, arrange lettuce on side of 4 dinner plates or on salad plates.
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Divide each salad among plates, placing on lettuce.
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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.
