Vinaigrette Sauce (recipe follows)
4 to 5 medium beets
2 medium Yukon gold or new potatoes
1/4 cup chopped parsley
1/3 cup chopped green onions
1 cucumber
1 dill pickle
Salt, to taste
Freshly ground black pepper, to taste

Prepare Vinaigrette Sauce and place in a large bowl. Cook the beets until tender, drain, rinse in cold water and slip off skins. Dice into 1/2-inch cubes and set aside.

Cook the potatoes until just tender. Peel potatoes as soon as they can be handled and, while still warm, cut them into 1/2-inch cubes.

Mix the parsley and green onions into Vinaigrette. Peel the cucumber, score flesh lengthwise with a fork (this leaves a pretty pattern on edges that you can see once cucumbers are sliced), cut in half lengthwise and remove seeds with a spoon. Chop cucumber into a 1/2-inch dice. Chop the pickle into a 1/2-inch dice.

Add cucumber and pickle to potatoes and mix gently. Just before serving, mix beets with potato mixture and season with the salt and pepper, to taste.

Makes 4 servings.

VINAIGRETTE SAUCE: Whisk together 2 tablespoons white-wine vinegar, 1/2 teaspoon salt and 1/2 teaspoon Dijon-style mustard. Gradually whisk in 1/3 cup vegetable oil, then grind in a little black pepper. Adjust seasonings. Makes 2/3 cup dressing.

— Recipe from "The Victory Garden Cookbook," by Marian Morash.