In a 4-quart Dutch oven cook potatoes with 1 teaspoon salt, covered, in enough boiling water to cover about 15 minutes or until tender; drain. Set aside to cool.
Meanwhile, for dressing, in a small skillet cook shallots and coriander in 2 tablespoons of the olive oil over medium heat for 3 minutes, stirring frequently. Stir in hot pepper sauce; cook and stir for 1 minute. Remove from heat; cool slightly. In a blender or food processor combine cooled shallot mixture, milk, the 1/3 cup pecans, the crackers, and lemon juice. Cover and blend or process until nearly smooth. With blender or processor running, slowly add remaining olive oil in a steady stream (mixture will thicken). Season to taste with salt and ground white pepper. To serve, arrange lettuce on large platter. Top with potato wedges. Drizzle with some of the dressing. Sprinkle with cheese, olives, parsley, and pecan halves. Garnish with egg wedges. Pass remaining dressing. Makes 6 to 8 servings.