Here is a very simple recipe that is a true crowd pleaser. This dish is a great side or appetizer. I recently served this as a finger food at a friend’s party. The mixture sticks well to the potatoes making it easy to eat with no plate! Enjoy.
Start by boiling the potatoes whole. Cook until fork tender, yet firm. When potatoes are done, let them sit out until room temperature. When at room temperature, cut in half.
Add all of the remaining ingredients (except the water) to the bowl of a food processor. Wiz them on high, slowly add hot water if needed to get a creamy texture. Try to break the almonds down as much as possible. This may take a full minute.
Gently mix the parsley/almond mixture with the potatoes. Coat the potatoes well. Serve at room temperature.