Skordalia
Skordalia is a traditional Greek dip made from mashed potatoes, garlic, olive oil, and lemon juice, delivering a rich and tangy flavor. This versatile dish pairs beautifully with fried fish or vegetables and is perfect as a side or dip.
Cook time 15 min
Prep time 25 min
Ingredients:
3 potatoes2 garlic cloves
1 tsp salt
3/4 cup olive oil
1/3 cup lemon juice
1 yolk
Skordalia is a traditional Greek dish known for its rich, garlicky flavor and creamy texture. It typically serves as a side dish or a dip and is often paired with fried fish or vegetables. This recipe highlights the basic yet flavorful ingredients that come together to create this classic dish.
Instructions:
- Peel the potatoes and cut them into evenly-sized chunks to ensure even cooking.
- Place the potato chunks in a large pot and cover them with cold water. Add a pinch of salt to the water.
- Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium and simmer until the potatoes are tender when pierced with a fork, about 15-20 minutes.
- Drain the cooked potatoes and return them to the pot.
- Using a potato masher or a fork, mash the potatoes until they are smooth and free of lumps. Alternatively, you can pass them through a potato ricer for an even finer texture.
- While the potatoes are cooking, peel the garlic cloves.
- Mince the garlic finely or use a garlic press to crush the cloves.
- In a small bowl, combine the minced or crushed garlic with the salt. Use the back of a spoon to mash the garlic into the salt until it forms a smooth paste.
- In a large mixing bowl, combine the mashed potatoes and garlic-salt paste.
- Gradually add the egg yolk, stirring well to incorporate fully.
- Slowly add the olive oil to the potato mixture, a little at a time, while continuously stirring. This helps to emulsify the oil and prevents it from separating.
- Once all the olive oil is incorporated and the mixture is smooth, gradually add the lemon juice, mixing thoroughly to combine.
- Taste the skordalia and adjust seasoning if needed. You may add more salt or lemon juice to suit your preference.
- Transfer the skordalia to a serving dish. Skordalia can be served at room temperature or slightly chilled.
- It pairs wonderfully with grilled meats, fried fish, or as a dip with pita bread or vegetable sticks.
- If you have leftovers, store the skordalia in an airtight container in the refrigerator for up to 3 days. Stir before serving, as the mixture might separate slightly upon sitting.
Crafting Skordalia is relatively simple but requires attention to detail to achieve the perfect creamy and garlicky texture. By following the steps carefully and incorporating the helpful tips, you’ll be able to create an authentic Greek dish that complements a variety of main courses. Enjoy the robust flavors of this delicious traditional dip!
Skordalia FAQ:
The potatoes are done cooking when they are tender and can be easily pierced with a fork. This typically takes about 15-20 minutes after boiling.
Yes, for a vegan version, you can replace the egg yolk with an equal amount of aquafaba (chickpea brine) or skip it entirely. This will slightly alter the texture but will still work well.
Store leftover skordalia in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as it may separate slightly after sitting.
If you need a substitution for olive oil, you can use another neutral oil such as avocado oil or grapeseed oil. Keep in mind that this may change the flavor slightly.
Yes, skordalia can be made ahead of time. Prepare it a few hours in advance or even the day before, and refrigerate. Allow it to come to room temperature before serving for the best flavor.
Cooking Tips:
- Use a food processor or a hand mixer to achieve a smoother consistency.
- Blending olive oil and lemon juice alternately helps to emulsify the mixture, making it creamier.
- For a lighter texture, you can substitute part of the potatoes with soaked bread.
- Make sure the potatoes are still hot when mashing to combine better with the garlic paste.
Nutrition Facts
2 ServingsCalories 270kcal
Protein 8g
Carbohydrates 54g
Fiber 6g
Sugar 3.37g
Fat 90g
More recipes
Avgolemono soup with white rice
Creamy Avgolemono soup with lemon, eggs, and white rice.
05 May 2026Greek lamb and zucchini bake
Savour a Mediterranean Greek lamb and zucchini bake with yogurt topping.
05 May 2026Greek pot pies with garlicky mash topping
Savoury Greek pot pies topped with creamy garlicky mash.
05 May 2026