Ajo Blanco Sauce:
1 cup blanched almonds
2 garlic cloves, peeled
2 tablespoons Pedro Ximenez Sherry Vinegar
1/2 teaspoon Fleur de Sel (plus extra to taste)
1/2 cup South African Mission Extra Virgin Olive Oil
1/4 -1/3 cup chicken or vegetable broth
2 lbs. baby potatoes, halved
1/4 cup red onions, peeled and thinly sliced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh dill, chopped
1 tablespoon fresh scallions, chopped
2-3 tablespoons toasted slivered almonds
Pinch of Smoked Paprika
Place almonds, garlic, sherry vinegar, salt, and olive oil in the bowl of a food processor. Blend into a thick paste (almost the consistency of a classic nut butter). Add the broth in batches, with the food processor running, until the sauce has a texture similar to ranch dressing. Transfer to a sealable container and refrigerate until ready to use.
Fill a large pot 3/4-full with water and bring to a boil over high heat. Once boiling, add the potatoes to the pot, and cook for 15 minutes or until the potatoes are tender. Drain the potatoes and rinse with cold water. Once the potatoes are cool, thoroughly drain, and transfer to a large bowl. Drizzle the potatoes with the ajo blanco sauce and toss to coat. Season to taste with salt. Spoon the potatoes onto a serving platter or bowl and top with onions, parsley, dill, scallions, and toasted almonds. Before serving, sprinkle the potato salad with smoked paprika.