Skordalia
A traditional Greek potato and garlic dip that's perfect paired with bread or as a side dish.
Equipment
- Large pot
- Mixing bowl
- Blender or food processor (or fork/potato masher)
- Wooden spoon or whisk
Ingredients
- 3 potatoes medium
- 6 garlic cloves minced
- 1 tsp salt
- 2 tsp vinegar
- ½ cup olive oil extra virgin
Instructions
- Peel the potatoes and cut them in half. Cut the halves into quarters for quicker boiling.
- Boil the potatoes in a large pot for approximately 20-25 minutes, or until tender.
- Strain the potatoes and add them to a food processor or blender. Add the salt and vinegar.
- Puree, careful not to over-blend. A thicker consistency better suits this dip.
- Transfer the pureed potato to a mixing bowl. Using a wooden spoon or whisk, stir in the garlic.
- Gradually combine the extra virgin olive oil, stirring as you go to blend well.
- Refrigerate for at least 1 hour to let the skordalia set.
- Add garnish to serve (optional). I suggest adding parsley and some other Mediterranean ingredients, like capers and olives. Enjoy!
Notes
If you don't have a blender or food processor, you can use a fork or potato masher at step 4.