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Greek-Garlic-And-Potato-Dip
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4.30 from 41 votes

SKORDALIA - Greek Garlic And Potato Dip

Skordalia is a healthy Greek raw garlic and potato dip with lots of extra virgin olive oil, lemon, and vinegar.
Prep Time15 minutes
Cook Time30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Greek
Keyword: dairy-free, gluten-free, healthy
Servings: 4
Calories: 308kcal

Ingredients

  • 500 grams (17.6 ounce) potatoes such as Russets or Yukon Gold cut into 4 cm (1,5-inch) pieces
  • 30 grams (5 medium) garlic cloves
  • 90 grams (⅓cup + 2 tablespoons) extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 2 tablespoons fresh lemon juice
  • sea salt or kosher salt
  • ground pepper

Instructions

  • Pulse garlic together with half the olive oil in a small food processor or use a pestle and mortar to mash the garlic and then gradually add olive oil to it until it turns into a paste.
  • Add potatoes to a small cooking pot and cover with water. Season with sea salt (or kosher salt).
  • Bring to a boil and then reduce to a simmer.
  • Cook until potatoes fall off the fork when you try to hold them up.
  • Transfer potatoes using a slotted spoon to a large mixing bowl. Keep the water they've boiled in aside.
  • Mash the potatoes using either a potato masher or an electric mixer.
  • Add the garlic paste to the potatoes, the remaining olive oil, the vinegar, and the lemon juice.
  • If you want to make the Skordalia less thick add some of the potato water to it.
  • Serve warm or let it reach room temperature for a couple of hours before serving for the flavors to blend together.
  • Serve with Greek olives and some rustic bread.

Nutrition

Serving: 1serving | Calories: 308kcal | Carbohydrates: 25g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Sodium: 9mg | Potassium: 565mg | Fiber: 3g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 30mg | Calcium: 29mg | Iron: 1mg