Boil potatoes and carrots in salted water until tender, about 8 to 10 minutes. Drain and spread to cool. Hard-boil the eggs separately for 10 minutes.

Dice the drained beets and finely chop the red onion. Drain the peas.

Once cooled, dice the carrots and combine with potatoes, beets, onion, peas, and chopped eggs. Add mayonnaise, vinegar, salt, and pepper, then fold gently.

Spoon into a serving bowl, garnish with sliced egg and paprika, and serve or chill for at least an hour.