Try using baby potatoes of the same size for uniform cooking. Wash them well, and cut in half the ones that are too big. If you like your bites smaller, then cut them smaller.

Peel and chop the carrots into pieces slightly smaller than the potatoes, so they take the same time to boil.

Place the potatoes and carrots in a large pot filled with cold water, and bring to a boil.

As soon as the water boils, salt generously, and reduce the heat to a gentle simmer. Cook until both vegetables are fork tender. This will take about 25 minutes.

Drain the vegetables, and, place them in a bowl. Add the apple cider vinegar to the boiled potatoes and carrots and mix well. This will immediately inject extra flavor into the dish!

Allow the potatoes and carrots to cool down.

While the vegetables are cooling, hard-boil the eggs. Place them in a pot of cold water, bring to a boil, and then simmer for about 10 minutes. Once done, cool the eggs under cold running water, peel, and chop them into small pieces.

Drain the peas and rinse them under running water.

Drain the beets and chop them into bite-sized pieces, as well as the onions.

Add all the ingredients to a large bowl and add the mayonnaise, salt and black pepper. Start with a little mayo, and add more as needed, to avoid overdressing.

Mix well until each bite of potato salad is covered in dressing.

Taste for seasoning and adjust if needed. Should you wish to add an extra tangy note, add some freshly squeezed lemon juice to it.

Once ready to serve, sprinkle some freshly chopped cilantro on top of the salad. Enjoy!