Cut off the stems close to the bulb. Place in a pot with 2 inches of water covering the beets. Boil for 1 hour on a low boil (slow big bubbles).

Drain the hot water and run cold water over the beets for about 1 minute to stop the cooking. Once they are cooled, cut off the stem and the root end. Use a potato peeler or a spoon to remove the skin.

Boil the diced potatoes until a fork can pierce a piece with a little force. (You want them to be a little firm, not soft like when making mashed potatoes. Otherwise they will smash when you stir the salad.) This takes about 20 minutes. Let them cool.

Add the cooled potatoes and beets to a large mixing bowl. Add the salt and pepper and stir. You need to add this here otherwise the mayonnaise will taste salty and the potatoes will be bland.

Add 1.5 cups of mayonnaise, gherkin dill pickles, canola oil, red wine vinegar and peas (optional). Mix thoroughly. Refrigerate for one hour for best results.

If you would like the salad creamier, add the extra 1/2 cup of mayonnaise.