Rinse the potatoes and make covered by salted water 25-half hour, then peel. The potatoes through a potato ricer form. Peel the garlic cloves and cut them in half. Blend* the potatoes together with the garlic cloves and the walnuts or almond kernels until smooth. Then gradually fold in the olive oil and, with the oil, the vinegar, until you have a puree-like cream. Finally, season to taste with salt and pepper.
Tip: You can replace the potatoes with 4 slices of white bread, soaked in water and squeezed not too dry. If the sauce becomes too thick, you can thin it with 1-2 tsp of water.
This appetizing puree-like dish, which is considered a sauce in Greece, goes exceptionally well with the fried zucchini and melanzani slices that are often served as entrées.
*Note Petra: Garlic pressed in and the whole thing mixed with the whisk.
Tip: The flesh of young, small zucchini is much more tender than that of larger ones.