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Preheat the oven to 450.
Boil a large pot of salted water, add the potatoes and boil for 10-13 minutes. Drain the potatoes and discard the water.
Add the hot potatoes to a baking sheet, then add the olive oil, butter, salt, paprika, garlic powder and oregano. Toss everything to combine and allow the butter to melt onto the hot potatoes. Place them in the oven for 25-28 minutes, until crisp. Toss the potatoes a couple times while roasting.
While the potatoes roast, make the dressing. Add the olive oil, water, mayo, mustard, apple cider vinegar, dates, pepper, oregano, salt and garlic to a high speed blender. Blend until smooth.
Assemble the salad. Add the potatoes, cilantro, green olives, red onion and sun dried tomatoes to a large bowl. Add the dressing and toss.
Top with almonds and more cilantro.