3 medium red beets
3 large potatoes
1 large carrot
3 medium dill pickles
1 can (15 oz) sweet peas
1/3 cup chopped onion
1/3 cup oil
1/4 teaspoon salt
1/8 teaspoon black pepper
Wash the beets, potatoes and carrot. Place in a large deep pan and cover with water. Boil until tender or until you can easily insert a fork into them. Carrot will cook faster. Do not overcook the vegetables.
Meanwhile, finely chop the onion, as pictured below. Set aside.
Finely chop the dill pickles and set aside.
When carrot is cooked, chop finely.
When the beets are done, chop as pictured below and place in a large bowl, together with the carrots. (Note: Beets stain, so use a metal bowl rather than plastic if you don’t want your plastic bowls pink colored.)
Chop the potatoes as well.
Add potatoes on top of the beets and carrots.
Add the chopped onion, the pickles, sweet peas, oil, salt, and black pepper. Mix until well blended.
You can serve the salad immediately, but I prefer cooling it a bit in the refrigerator beforehand.
Serving suggestions: You can serve it with same dishes you would normally serve a typical potato salad.