Skordalia (Greek Potato and Garlic Dip)

Ingredients

• 4 Red potatoes (Medium-sized; peeled, rinsed, and cut into large, even-sized cubes)
• 6 Garlic cloves (Use 6-8 cloves; roughly chopped)
• 1 tsp Sea salt (Divided; plus more to taste)
• 0.75 cup Extra-virgin olive oil
• 0.25 cup Red wine vinegar
• Water (Enough to cover the potatoes by 1 inch)

Steps

1. 1

   Peel and rinse the potatoes, then chop them into large, even-sized cubes; cutting each potato into four quarters is suggested.

2. 2

   Place the potatoes in a pot and add enough water to submerge them by 1 inch.

3. 3

   Bring the water to a boil over medium-high heat. Reduce the heat to medium and cook the potatoes until tender, about 20-30 minutes.

4. 4

   While the potatoes cook, prepare the garlic. Roughly chop the garlic cloves and place them in a mortar.

5. 5

   Add 1/2 teaspoon of the salt to the mortar. Use the pestle to crush and pound the garlic until it forms a paste, about 1-2 minutes. Set the garlic paste aside.

6. 6

   Remove the potatoes from the heat and drain them in a colander. Transfer the drained potatoes to a medium-sized bowl.

7. 7

   Using a masher, pound and mash the potatoes. Add the garlic paste and the remaining 1/2 teaspoon of salt a little at a time, thoroughly blending them into the potatoes.

8. 8

   Add a small amount of olive oil and continue mashing and pounding until the oil has been absorbed into the potato mixture.

9. 9

   Add a small amount of red wine vinegar and continue mashing and pounding until it has been absorbed.

10. 10

    Continue alternating small additions of olive oil and vinegar, allowing each addition to absorb before adding more, until both ingredients have been incorporated.

11. 11

    Taste the skordalia and adjust the seasoning with additional salt if necessary.

12. 12

    Transfer the skordalia to an airtight container and refrigerate. It will keep for up to one week.

13. 13

    Bring the skordalia to room temperature before serving.

Notes

Skordalia is traditionally made with a mortar and pestle; a food processor may also be used. The source notes that it pairs well with fried fish, fried vegetables, or pita bread as an appetizer. The structured recipe yields about 4 cups; the source text says it serves about 8 people.

Nutrition per serving

• appetizer
• dip
• vegetarian
• vegan
• gluten-free
• Greek
• no-bake
• make-ahead