In a medium saucepan, add the cubes of potato and cover with water to an inch above the potatoes. Add a bit of sea salt to the water. Place the pan on high heat on the stove and bring to a rapid boil, stirring occasionally. Once the water boils, the potatoes will cook quickly, in about 2 to 3 minutes (or longer if the cubes are larger). Test by sticking a fork in the center of a cube. If it splits, it’s done. Immediately, remove from the heat and drain in a colander. Rinse the potatoes gently with cold water to stop the cooking. Set colander of potatoes aside.
Once you are done chopping all of your vegetables, whisk to combine the mayonnaise, olive oil, lemon juice, salt and pepper in a large bowl. Add the chopped vegetables and the potatoes to the bowl. Gently, using a rubber spatula, fold to combine all of the ingredients. Chill in the fridge for several hours before serving.
This salad is even better the next day and the color deepens as well. Just give it a nice toss before serving.
For entertaining a larger crowd, feel free to double this recipe.
You can roast your own beets or look for pre-cooked beets packaged in the produce section.
Recipe by, Caroline Hurley, Taste Love and Nourish, www.tasteloveandnourish.com