1. Boiling

Cup of Yum
1. Place the potatoes, carrots, and eggs in a large pot and add enough water to cover them (and extra). Add a tablespoon of salt. After 12 minutes have passed, remove the eggs from the water and continue boiling the carrots and potatoes until they are cooked through.

2. Boil the beetroot

1. Boil the beetroot in a different pot until it's cooked through and tender (check doneness with a fork). Do not use beetroot if you are going to use apple in the salad.

3. Peeling and dicing

1. Once cooled to room temperature, peel potatoes, carrots, eggs, apple (or beetroot), and dice into small cubes.

4. Mince

1. Mince the onion, add vinegar and let it rest until it's time to mix with the rest of the ingredients (at least 10 minutes). Discard the vinegar. This will make the onion less pungent.

5. To make pink potato salad

1. Mix potatoes, carrots, eggs, beetroot, onion, corn, and peas. Add mayonnaise and mix. Season with salt to taste.

To make apple potato salad

1. Mix potatoes, carrots, eggs, apple, onion, corn, and peas. Add mayonnaise and mix. Season with salt to taste.

6. Store and serve

1. Keep salad chilled at all times until it's time to consume unless you'll serve it shortly after finishing it.You can either serve chilled or at room temperature, depending on your preferences.