1 lb. white or red potatoes, peeled and cut into small cubes

Cook beets in water until tender. About 20 - 25 minutes depending on the size of the beets. Drain, peel and cut into small cubes

While the beets are cooking, cook potatoes and carrots in salted water until tender. About 12 - 15 minutes. Do not overcook. Drain and rinse with cold water

In a large bowl, combine olive oil, vinegar, onion and mustard. Add artichokes, green peas and beets and stir to combine. Add potatoes and carrots and season with salt and pepper. Gently mix everything together