Description
Skordalia is a traditional Greek garlic and potato dip with a creamy texture and bold flavor. Made with boiled potatoes, roasted garlic, olive oil, lemon juice, and vinegar, it’s perfect as a dip, spread, or accompaniment to grilled meats and vegetables.
Ingredients
Scale
- 500 g (17.6 oz) potatoes, such as Russets or Yukon Gold, cut into 4 cm (1.5-inch) pieces
- 30 g (5 medium) garlic cloves
- 90 g (⅓ cup + 2 tbsp) extra virgin olive oil
- 2 tsp red wine vinegar
- 2 tbsp fresh lemon juice
- Sea salt or kosher salt, to taste
- Ground pepper, to taste
Instructions
- Boil the potatoes in salted water until tender, about 15–20 minutes. Drain and let cool slightly.
- Peel and crush the garlic cloves, then mash them with a pinch of salt into a smooth paste using a mortar and pestle or the back of a spoon.
- In a large bowl, mash the cooked potatoes until smooth.
- Gradually add the garlic paste to the potatoes, mixing well.
- Slowly drizzle in the olive oil while stirring to create a creamy texture.
- Add the red wine vinegar and lemon juice, adjusting seasoning with salt and pepper to taste.
- Mix until well combined and smooth. Serve chilled or at room temperature with bread, grilled meats, or vegetables.
Notes
- Use a potato variety that is starchy for the smoothest texture.
- Adjust garlic to taste — skordalia is traditionally very garlicky.
- Can be made ahead and stored in the fridge for up to 3 days.
- For a lighter version, replace part of the olive oil with water or vegetable stock.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: skordalia, Greek garlic dip, potato dip, Mediterranean appetizer, traditional Greek recipe