Mash potatoes in a small bowl. Beat in garlic, ground almonds and almond oil with a wooden spoon until smooth. Stir in orange juice, vinegar and mint until evenly blended. If needed, thin dressing with cold water.
Cover with plastic wrap and refrigerate until needed.
Note: Serve with fried or grilled fish, fried eggplant slices or globe artichokes. Also serve as a dip with a selection of raw vegetables.