First, peel and dice the potatoes and carrots into 3-inch pieces.

Add them to a large pot filled with salted water. Cover with a lid and bring to a boil over medium-high heat. Cook for about 15–20 minutes, or until the vegetables are fork-tender.

Add the lid to the pot and allow the vegetables to cook over medium-high heat for about 15 to 20 minutes or until they become fork tender.

In the final 5 minutes of cooking, add the frozen peas to the pot so they cook briefly with the vegetables.

Once everything is tender, drain the vegetables and peas, and set them aside in a large bowl to cool completely.

In a separate pot, add water and bring it to a boil. Carefully add the eggs and cook for 8 minutes to hard-boil them. Once done, transfer them to a bowl of ice water to cool, then peel and chop them.

While the vegetables are cooking, add water into a second large pot. Then, add your eggs and bring the water to a simmer. Cook the eggs for 8 minutes. They should be hard-boiled. Once the eggs are removed, place them in ice water so they cool completely.

While the eggs are cooling, finely chop the red onion and slice the cooked beets. Set them aside. (Optional: soak the red onion in cold water or vinegar to reduce sharpness.)

Once the potatoes, carrots, and peas have cooled, add the chopped eggs to the bowl.

Then, add the red onion and sliced cooked beets.

Stir in the mayonnaise and mix everything gently until well combined.

Season with white wine vinegar, salt, and freshly ground black pepper to taste.

Cover the bowl and refrigerate the salad for at least 1 hour before serving.

Serve chilled as a refreshing and colorful side dish.