Preparation:
PREPARATION: For the Vinaigrette, in a small bowl, combine the vinegar with salt and pepper to taste. Gradually whisk in the oil; set aside.
Remove leaves from beets, leaving a 1/2-inch stem. Mince the scallions. Put beets in a saucepan with enough water to cover and bring to a boil. Cover, reduce heat to low, and cook until just tender, about 35 minutes. Drain and cool. Peel and cut the beets into 3/8-inch dice; set aside.
Put unpeeled potatoes in a large saucepan with cold, salted water to cover and bring to a boil. Cover and boil until potatoes are just tender, about 25 minutes. Do not overcook. Drain. While still hot, set potatoes on a cutting board and use a paring knife to peel. Cut the potatoes into 3/8-inch dice and put in a large bowl.
In a small bowl, whisk together the wine, vinegar, and oil, with salt and pepper to taste. Pour mixture over the potatoes, toss until thoroughly mixed. Add the scallions and parsley and cool to room temperature. Re-whisk the Vinaigrette and add 1/2 cup to potato mixture, tossing gently.
Ingredients can be prepared to this point one day ahead, covered, and refrigerated.
SERVING: Bring vegetables to room temperature if made ahead. Adjust seasoning to taste. Add beets to the potato salad, with 2 tablespoons Vinaigrette. Serve at room temperature.
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