1.Boil, steam or microwave potato until tender; drain. Mash potato in medium bowl.
2.Meanwhile, trim and discard crusts from bread. Soak bread in small bowl of cold water; drain. Squeeze out excess water.
3.Blend or process bread with ground almonds, garlic, vinegar and the water until mixture is smooth.
4.With motor operating, gradually add oil in a thin steady stream, processing until mixture thickens slightly. Fold bread mixture into potato mash.
Skordalia is a tangy Greek sauce or dip made with pureed potatoes and breadcrumbs or ground nuts (or, as in this case, both). Skordalia can be served with almost any kind of dish from grilled meats and poultry to fish and raw vegetables.