4 large potatoes, peeled and cubed
6 medium carrots
6 large green onions, sliced
2 large red onions, sliced
1 (10 ounce) can whole kernel corn, drained
2 large tomatoes, diced
2 sprigs fresh parsley
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 10 minutes. Drain, cool and cut into chunks.
Place all of the potatoes into a large serving dish; cover and refrigerate for about an hour.
Place the carrots and onions in separate separate separate bowls. Carefully add corn, tomatoes, parsley and potatoes.
Cover dish and refrigerate overnight. Later that evening or before beginning the next day, remove the potatoes and dice.