Latin-Style Potato Salad

Begin by placing the beets into a saucepan, submerging them in water to cover. Next, bring the mixture to a rolling boil, then gradually decrease the heat to a moderate level and let it simmer for approximately 20 minutes or until tender. Remove the beets from the boiling water and allow them to cool down naturally.

In a separate saucepan, combine the diced potatoes with enough water to cover them and add a pinch of salt. Bring the mixture to a boil, then reduce the heat to a moderate level and let it cook until the potatoes are tender but still retain some firmness, about 15 minutes. Drain the cooked potatoes in a colander placed in the sink and let them chill.

To cook the eggs, fill another saucepan with water and bring it to a boil. Reduce the heat to a moderate level, then stir in an additional 1 to 2 teaspoons of salt. Very carefully lower the eggs into the boiling water, ensuring they don't make contact with the bottom of the pan and crack. Simmer the eggs for 15 minutes, then remove them to a bowl filled with ice and water to cool down thoroughly. Once chilled, peel the eggs and dice them into small pieces.

Combine the cooled beets, potato cubes, and diced eggs in a salad bowl. Gently stir in mayonnaise to achieve the desired consistency and flavor.