Skordalia is a Greek recipe which is basically a puree of potatoes, with a mix of olive oil and vinegar mixed in, served as a dip or condiment depending on individual preferences. It can come with a range of vegetarian dips such as breadsticks, crackers, cherry tomatoes, baby carrots, or as a spread on toasts and bread. Very versatile and very easy to prepare.
This dish reminds me of times in the past when we’ve invited guests over to the house and when we’ve had to prepare partydishes for them. Skordalia would definitely make for a great party dish, with everyone sharing from a common platter of dips and sides and having a good chat together. Not sure how Covid would change such modes of gathering and food preparations, but I’m hoping I can bring such party food back to the table soon and have guests come over more often (time permitting too!)
- Potato: 800g, cubed
- Garlic: 6 cloves
- Red wine vinegar: 2 tbsp
- Extra virgin olive oil: 6 tbsp
- Salt: 1/2 tsp
- Ground blackpepper: 1/2 tsp
- Boil potatoes for 30min till they start to fall apart. Set aside, keeping stock separately.
- Blend together garlic, red wine vinegar and olive oil.
- Combine potatoes together with olive oil mix. Blend quickly till smooth, adding in 1/2 cup potato stock to fluff it up.
- Season with salt and blackpepper.
- Serve with breadsticks, crackers, crusty toasts, vege sticks etc.
This recipe was kindly adapted from ‘Classic Essential: Potatoes’.
- I had no red wine vinegar and so resorted to using balsamic vinegar instead. It tastes as good though!
2 portions as side dish