How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Potato, Cucumber, and Beet Salad?

You need 18 ingredients. The key ingredients include: 1 lb. small red potatoes, 1/4 c. cider vinegar, 2 tbsp. sugar, 1 tsp. brown prepared mustard, and more.

Is Potato, Cucumber, and Beet Salad suitable as salads?

Yes, Potato, Cucumber, and Beet Salad falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Potato, Cucumber, and Beet Salad?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Potato, Cucumber, and Beet Salad Recipe

Name: Potato, Cucumber, and Beet Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; .⅓ 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.

Potato, Cucumber, and Beet Salad

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