Skordalia (Greek Potato and Garlic Dip)


by: Tatiana

Skordalia (Greek Potato and Garlic Dip)


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serves: 4-6

2 potatoes (about 1 pound), scrubbed

1 tablespoon salt, as needed, plus and 1 teaspoon

8 medium cloves garlic, minced

1/2 cup extra-virgin olive oil

1/2 cup water

5 tablespoons freshly squeezed lemon juice

3 tablespoons white wine vinegar

Freshly ground black pepper

Nutrition Facts
Skordalia (Greek Potato and Garlic Dip)

Servings Per Recipe: 4

Amount per Serving

Calories: 429

  • Total Fat: 27.3 g
  •     Saturated Fat: 3.8 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 1799.3 mg
  • Total Carbs: 43 g
  •     Dietary Fiber: 5.2 g
  •     Sugars: 2.3 g
  • Protein: 5 g

how is this calculated?

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1.  Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season with salt.

2.  Bring to a boil over high heat, lower the heat and cook until very tender, about 30 minutes.

3.  Drain the potatoes and let cool slightly.

4.  Rub the skins off the potatoes and discard them.

5.  Coarsely chop the potatoes and puree them through a food mill.

6.  On a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a cook's knife.

7.  In a food processor, combine the garlic and oil and puree into a paste.

8.  Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste.

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