This triple-themed salad is the customary side dish to most dinners in small regional restaurants & inns throughout Germany:
Potato Salad
2 lbs small red potatoes
4 fl. oz. cider vinegar
4 tsp sugar
2 tsp prepared brown mustard
1 tsp celery seeds
1 tsp salt
Cucumber Salad
2 large (about 2 lbs) cucumber
2 tsp salt
2 fl. oz. cider vinegar
4 Tbsp sugar
¼ cup EACH snipped fresh dill & thinly sliced green onion
Beet Salad
2 16-oz. jars sliced beets
2 fl. oz. cider vinegar
2 Tbsp sugar
½ tsp salt
¼ tsp allspice
Boston lettuce leaves
Several hours before serving, prepare salads: Scrub & quarter potatoes; cook in gently boiling water until tender; drain, being careful not to break potatoes.
Meanwhile, in bowl, combine vinegar, sugar, mustard, celery seeds, and salt. Add potatoes; toss well to combine. Cover salad & refrigerate until just before serving time.
Peel & thinly slice cucumbers. In colander placed on rimmed platter, toss slices with salt; set aside 10 minutes.
Drain sliced beets, reserving ½ cup liquid. Cut each beet slice into 4 triangular pieces. In saucepan, heat reserved liquid, vinegar, sugar, salt, and spice to boiling. Add beets & cook over medium heat, stirring occasionally, until most of liquid has evaporated and beets are glazed – 8-10 minutes. Spoon beets into a bowl; cover and refrigerate until just before serving time.
In bowl, combine vinegar, sugar, and dill. Add well-drained cucumbers & green onion; toss together. Cover salad & refrigerate until just before serving time.
Assembly: Arrange lettuce on side of plates; divide each salad among the plates, place on lettuce.