Boil the potato, beets, and carrot whole until just tender. Remove the carrot after 20 minutes and set aside to cool. The potato and beets will need to boil for an additional 15 minutes or so. You don’t want mushy root vegetables, we’re looking for al dente.

While the potato, beets, and carrot cool, boil your eggs until hard-boiled, about 10 minutes. Once cooled to touch, remove the skin of the potato, beets, and carrot. Remove the shell from the eggs.

Dice up the potato, beets, and carrot into ½-inch pieces. Roughly chop up the egg. Add everything to a large bowl. Now add the mayonnaise, dijon mustard, garlic powder, onion powder, adobo, red wine vinegar, salt, pepper, and parsley. Mix until everything is well incorporated and the salad turns bright pink. Garnish with more chopped parsley.

Cover and chill for an hour to let the flavors come together and serve cold.