2 pounds white boiling potatoes
1/2 pound American Garden Sliced beets
1 cup American Garden diced carrots
1/2 cup diced celery
1/2 cup minced red onion
1/4 cup American Garden sweet pickle relish
1/2 cup American Garden Italian parsley
1 cup American Garden mayonnaise
1/4 cup American Garden white vinegar
1/4 cup olive oil
1 Tbsp American Garden mustard
3/4 tsp American Garden salt
1/8 tsp freshly-ground white pepper

Boil the potatoes, beets and carrots in separate pots until tender. Drain. Peel and dice the potatoes and beets. Place all the vegetables in a large bowl to cool.

Add the celery, onion, pickle relish and parsley and mix.

Combine the mayonnaise, vinegar, olive oil, mustard, salt and pepper. Add to the salad and mix gently with a rubber spatula. Refrigerate the salad for several hours and mix again. The salad tastes best if prepared the night before serving.