First, boil all the vegetables that should be used cooked in the recipe and let them cool down before cutting.
Cut boiled potatoes, carrot and beets into desired shape or form. The classic way will be cubes in medium size.
Chop peeled onion into small pieces (if you do not like the taste of fresh onion in your salad, you can omit it). Have pickles cubed, too. If the skin of fully sour cucmbers is too thick, peel it away.
Combine all the cut ingredients in the mixing bowl. Drain canned green peas from the liquid and add them to your bowl with veggies. Combine all the ingredients.
Season with salt and freshly ground black pepper, add oil and mix until all the ingredients are evenly covered.