If you are using Russet potatoes, I'd peel them because their skins are tougher and tend to slide off even if slightly over cooked. Red potatoes are great with their thin softer skin and are more nutritious.
Serves 6
2 pounds organic potatoes, scrubbed
1 shallot, peeled and minced
1/4 cup organic plain yogurt
Juice of 1 lemon
2 tablespoons avocado oil or olive oil
1 tablespoon wheat germ
1 hard boiled egg- save the yolk, slice the white
2 small cloves garlic, minced
few drops hot sauce
1 tablespoon nutritional yeast
Splash apple cider vinegar to taste
Freshly ground black pepper
3-4 tablespoons crumbled feta cheese (optional)
2 tablespoons roughly chopped parsley plus some for garnish
Put potatoes in a large pot and cover with water. Bring to a boil. Cook just until potatoes can be pierced with a knife.
Drain potatoes. When potatoes are cool enough to handle, cut them into the size cubes you like.
In a large bowl, combine shallot, yogurt, lemon juice, oil, wheat germ, egg yolk, garlic, hot sauce, nutritional yeast, cider vinegar, and pepper. Mix well.
Add potatoes and sliced egg white to bowl. Mix well until potatoes are well coated with the dressing. Sprinkle with feta, if desired and parsley.