Boil 1 cup of carrots and 1 cup of potatoes. Put cooked carrots, and potatoes into a large bowl. Add 1 cup of diced beets (canned), also 1 small chopped onion and 3 medium diced dill pickles. Salt and pepper to taste. Add 1 tablespoon of white vinegar and 3 tablespoons of oil. Use enough vinegar and oil so that the salad is moist. Mix well and chill. When ready to serve, add mayonnaise, if desired.