If we count 1 cup of salad as 1 serving, take about 1 pound each of the ingredients (except the dressing) for 8 servings.
The most delicious potatoes for this salad in the U.S. are Yukon Gold. Not Texas Gold, not California Gold, but Yukon Gold (available at Central Market in Central Texas). The same variety grown in other states has different flavor and texture characteristics.
Choose large potatoes, beets, and carrots of approximately the same size. It'll be easier to prepare them — cook to desired doneness, peel, dice, etc.
My favorite cooking method for this salad is steaming. Cut the potatoes and beets into halves or quarters, and they will need only 15-20 minutes of cooking. The beets will keep their color.
Let cooked carrots, beets, and potatoes rest for 5 minutes. Cooling and condensation will form under the skin, making peeling easy. You will remove any vegetable skin with your fingers like a stocking.
It's essential to chill cooked and peeled potatoes in the fridge before dicing.
Eggs are also convenient to steam. Large eggs are done in 8-9 minutes. They need to be immediately ice-shocked for 2 minutes. Ice shock (high volume water to ice 1:1) is a must to shells cooked eggs quickly and easily.
