Place washed but unpeeled potatoes and carrots into a saucepan and cover with water.

In a separate pan add beets and cover with water also. Cook until fork soft. ( do not cook these together as the beets cook longer and color the water.

Cool boiled vegetables and peel them all. (Use a paper towel to peel the beets, the skin just slides right off)

Finely dice all of the ingredients ( Use a chop wizard) and add into a salad bowl except the pickles.

Place diced pickles into a fine sieve and press firmly to get rid of excess water. (This will help avoid a watery vinegret)

Add all of the ingredients together and mix to combine them.

Season with salt, ground black pepper, oil and vinegar to your taste.