Wash the peeled and chopped potatoes well under cold running water.
Add them and salt to a large pot; cover the potatoes with cold water.
Bring to a boil; cook until potatoes are fork-tender; drain and set aside to cool slightly.
Return potatoes to pot; using a hand-held potato masher, or a potato ricer, mash the potatoes leaving no lumps.
Add all of the other ingredients, except for 1/4 cup of the beet juice, to the pot with the potatoes.
Using a large spoon, vigorously mix all of the ingredients together.
Taste for seasoning and sweetness; adjust accordingly.
Add more beet juice if a deep pink potato salad is preferred; however, only make this additon if the salad is too dry.
Transfer to a glass bowl with a tight fitting lid and refrigerate for at least 4 hours or overnight for best results.
