Skordalia (Potato Dip)
Description
Skordalia is a traditional Greek dip known for its rich, creamy texture and bold garlic flavor. Unlike many mayonnaise-based dips, authentic versions rely on starches like potatoes or bread to create a smooth emulsion. This version uses boiled potatoes mashed with fresh garlic, lemon juice, and olive oil to achieve a luxurious consistency. It serves as an excellent accompaniment to grilled seafood, fried calamari, or warm pita bread. The tangy lemon cuts through the richness, making it a refreshing side dish for summer gatherings. Easy to prepare and completely vegan, this dip showcases the simplicity of Mediterranean cuisine.Ingredients
Directions
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Peel the potatoes and place them in a large pot of cold salted water.
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Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 20 minutes.
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Drain the potatoes, reserving about 1/2 cup of the starchy cooking water.
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Allow the potatoes to cool slightly, then mash them thoroughly in a large bowl until smooth.
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Mash the fresh garlic cloves into a paste and stir them into the warm potatoes.
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Whisk in the lemon juice and mix until fully incorporated.
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Gradually whisk in the fat-free mayo (or olive oil for traditional version) until the mixture is creamy and uniform.
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Add the reserved potato cooking water a tablespoon at a time, mixing well after each addition, until the dip reaches your desired consistency.
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Transfer the skordalia to a serving bowl and chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 57.8kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.5mg1%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.7g7%
- Sugars 0.6g
- Protein 1.5g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Traditional Skordalia often uses olive oil instead of mayonnaise. If using olive oil, add it very slowly while whisking vigorously to create an emulsion.
For a smoother texture, process the mashed potatoes and garlic in a food processor or blender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dip may thicken as it chills; stir in a little water or lemon juice to loosen if needed.
Adjust the garlic quantity based on your preference for intensity. Start with less if you are sensitive to raw garlic.
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