Instructions: Note: This salad develops better flavor if it stands overnight, but the peas and carrots will become colored by the beets so add them just before serving.

Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.

Add the celery, onion, pickle relish and parsley and mix.

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.

This recipe yields 10 servings.

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