StartersDifficulty: easy
Skordalia (Potato-Garlic Dip)
The white Greek dip that walks the line between mashed potato and aioli — garlic-forward and unapologetic.
20
Prep Time
20
Cook Time
6
Servings
Ingredients
Instructions
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1Boil the potatoes in salted water until fork-tender, 20 minutes.
2Mash the potatoes with the raw garlic until completely smooth.
3Drizzle in the olive oil slowly while beating, like mayonnaise.
4Add the vinegar, salt and pepper and beat until fluffy.
5Serve at room temperature with bread or fried fish.
Chef's Tip
- Raw garlic, not cooked — the bite is the point of skordalia.
More tips ↓Show less ↑
- Beating the oil in slowly emulsifies it so the dip stays fluffy, not greasy.
- Floury potatoes absorb the oil-vinegar emulsion better than waxy ones.
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