Potato & Red Beet-Root Salad

• Wash and place potatoes and carrots into a small pot. Cover with water and boil for 15-20 minutes. Drain and let them cool before peeling and dicing. (Tip: You may also microwave potatoes & carrots for about 10 minutes)
• Same cooking instruction for red beets, except I cut each beet into 4 pieces to speed up the cooking process. (Tip: You may also microwave beats for about 10 minutes)
• After cooked vegetables are cooled, peel the skin of potatoes, dice vegetables, and then place all diced vegetables into one large bowl.
• Mix all ingredients together. Sprinkle salt, pepper and add avocado oil or Olive oil. Mix carefully again (do not mash vegetables)
• Cover the bowl with a lid and refrigerate for at least 12 hours or overnight for best tasting result. Mix the salad before serving.

Note:
Instead of red potatoes you can use baked yams or sweet potatoes