American potato salad

Mix the hot potatoes with the lemon juice and salt and mint, the onion powder, black pepper and do the same for the cooked beet for good absorption of the spices and lemon juice, then put them in the refrigerator,

Once the mixture has cooled, add the chopped parsley and pickles, the eggs, the celery cut into cubes and a tablespoon of mayonnaise and 1/2 teaspoon of mustard

Put the mixture in an oval plate and decorate with the stripes of cubes of beetroot and chopped parsley and the tomato flower.