Description
Skordalia is a traditional Greek garlic potato dip with a creamy, smooth texture and bold garlicky flavor. Made with simple ingredients like potatoes, garlic, olive oil, and vinegar, it’s a naturally vegan and gluten-free appetizer perfect for spreading on bread or serving with vegetables and grilled fish.
Ingredients
1 pound (about 450g) russet or Yukon gold potatoes, peeled and cubed
5–6 garlic cloves, minced (adjust to taste)
1/2 cup extra virgin olive oil
2 tablespoons white wine vinegar (or fresh lemon juice)
Salt, to taste
Cold water, as needed (for thinning)
Instructions
- Boil the peeled and cubed potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain the potatoes and return them to the hot pot for a minute to evaporate excess moisture. Let cool slightly.
- Mash the potatoes in a large mixing bowl or process in a food processor until smooth.
- Gradually add the minced garlic, olive oil, and vinegar, alternating as you mash or process.
- Season with salt to taste. Add a splash of cold water if the mixture is too thick.
- Chill before serving to allow the flavors to develop.
- Serve with pita, crusty bread, or roasted vegetables.
Notes
Add ground walnuts or almonds for extra richness.
Use day-old bread instead of potatoes for a traditional variation.
Swap vinegar with lemon juice for a tangier flavor.
Use roasted garlic for a milder, sweeter taste.
Add chopped parsley or dill for a fresh herbed twist.
Best served chilled or at room temperature; do not reheat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dip
- Method: Boiled
- Cuisine: Greek
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 180
- Sugar: 0g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
