Dice your potatoes, beets and carrots.

Bring a pot of water to the boil. Add potatoes and cook for about 10 minutes, until tender. Drain immediately and run under cold water to immediately stop the cooking process. Alternately, place in a bowl of ice water.

Simultaneously in another pot or after the potatoes are cooked, bring enough water to cover to the boil again.

Add carrots and cook for 5 minutes until tender. The carrots should still have some bite to them, so do not overcook them. Drain immediately and run under cold water to immediately stop the cooking process. Alternately, place in a bowl of ice water.

In the same pot or simultaneously in another pot, bring fresh water to the boil again. Add beets and cook for about 15 minutes, until fork tender. Drain immediately and run under cold water to immediately stop the cooking process. Alternately, place in a bowl of ice water.

Bring a pot of water again to the boil.

Using a culinary spider, carefully place the eggs into the boiling water.

Use a kitchen timer and cook for exactly 12 minutes. Drain immediately and run under cold water to immediately stop the cooking process. This will ensure you don’t get a gray rim around the yolk of the eggs.

Remove the shells of the eggs and chop the eggs.

In a large bowl, combine bell pepper, celery, green peas and corn. Stir to combine.

Add potatoes, beets and carrots. with salt and pepper.

Add eggs and stir to combine with a fork so that the vegetables do not get crushed.

Add mayonnaise and sandwich spread.. Mix until thoroughly combined.

Taste and adjust seasoning, if necessary.

To serve, garnish with scallions.