Greek Traditional Skordalia

2025-10-14

Yields: About 2 cups
Prep time: 15 minutes
Cook time: 20 minutes (for boiling potatoes)

Ingredients:

  • 2 large russet or Yukon Gold potatoes (about 1 lb / 500g), peeled and quartered

  • 4-8 large cloves of garlic, very finely minced or mashed into a paste*

  • ½ cup extra virgin olive oil (a good, fruity one is best)

  • 3-4 tablespoons white wine vinegar or fresh lemon juice (start with 3, adjust to taste)

  • ¼ cup blanched almonds or walnuts (optional, for authentic nutty flavor and texture)

  • 2-3 tablespoons warm water (or potato cooking water), if needed

  • Salt to taste

*Garlic Note: For the smoothest texture, mash the garlic with a pinch of salt in a mortar and pestle until it becomes a fine paste. This prevents any sharp, crunchy bits of garlic.

Instructions:

  1. Cook the Potatoes: Place the peeled and quartered potatoes in a pot of cold, salted water. Bring to a boil and cook for 15-20 minutes, or until they are very tender and easily pierced with a fork.

  2. Drain and Dry: Drain the potatoes thoroughly and let them sit in the colander for a minute or two to steam dry. This is crucial for a non-watery Skordalia.

  3. Rice or Mash the Potatoes: For the absolute smoothest texture, pass the hot potatoes through a potato ricer into a large mixing bowl. If you don't have a ricer, mash them thoroughly with a potato masher until no lumps remain. Let them cool slightly.

  4. Incorporate the Garlic and Nuts: Add the finely minced or pasted garlic to the potatoes. If you are using nuts, you can finely grind them in a food processor or chop them very finely and add them as well.

  5. The Emulsification (Key Step): Start adding the olive oil very slowly, drop by drop at first, while mixing vigorously with a wooden spoon or whisk. This is similar to making mayonnaise; the slow incorporation of oil creates a stable, creamy emulsion.

  6. Add Acid and Season: Once half the oil is incorporated, add a tablespoon of vinegar or lemon juice. Continue mixing and slowly adding the remaining oil. Add the remaining vinegar/lemon juice and salt to taste.

  7. Adjust Consistency: If the Skordalia is too thick, thin it out with a tablespoon or two of warm water (or the reserved potato water) until it reaches your desired dip-like consistency.

  8. Chill and Serve: Cover and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the garlic to mellow slightly. Serve chilled or at room temperature.

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