📝 About This Recipe
Skordalia is the soul of the Greek mezze table, a bold and velvety spread that celebrates the pungent kick of fresh garlic. This specific version marries the earthy heartiness of Yukon Gold potatoes with the rich, buttery crunch of toasted walnuts for a complex texture that is both rustic and refined. Finished with high-quality extra virgin olive oil and a bright splash of red wine vinegar, it is a masterclass in balancing sharp, acidic, and savory flavors.
🥗 Ingredients
The Potato Base
- 1.5 pounds Yukon Gold potatoes (peeled and cut into 1-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
The Aromatics and Body
- 6-8 pieces Garlic cloves (peeled and germ removed for a smoother flavor)
- 1 cup Walnut halves (lightly toasted)
- 3/4 cup Extra virgin olive oil (use a high-quality Greek oil if possible)
- 3 tablespoons Red wine vinegar (adjust to taste for acidity)
- 1 tablespoon Fresh lemon juice (for a bright citrus finish)
- 1 teaspoon Fine sea salt (plus more to taste)
- 1/2 teaspoon White pepper (ground)
- 1/4 cup Potato cooking water (reserved from the pot)
For Garnish
- 2 tablespoons Walnuts (finely chopped)
- 4-5 pieces Kalamata olives (whole or sliced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 tablespoon Extra virgin olive oil (for drizzling)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes in a large pot and cover with cold water by at least 2 inches. Add the tablespoon of sea salt.
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2
Bring the water to a boil over high heat, then reduce to a simmer. Cook for 15-20 minutes until the potatoes are very tender when pierced with a fork.
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3
While the potatoes cook, place the walnut halves in a dry skillet over medium heat. Toast for 3-5 minutes, shaking the pan frequently, until fragrant and golden. Let them cool slightly.
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4
Before draining the potatoes, carefully dip a measuring cup into the pot and reserve about 1/2 cup of the starchy cooking water.
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5
Drain the potatoes thoroughly in a colander and let them steam-dry for 2-3 minutes. This ensures the dip isn't watery.
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6
In a food processor, combine the toasted walnuts and the garlic cloves. Pulse until they are ground into a very fine meal, almost like a paste.
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7
Add the warm potatoes to the food processor. Pulse a few times to break them down. Note: To avoid a gluey texture, do not over-process; some people prefer using a potato ricer for the potatoes and then folding in the nut mixture by hand.
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8
With the motor running on low, slowly drizzle in the extra virgin olive oil in a steady stream until the mixture begins to emulsify and look creamy.
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9
Add the red wine vinegar, lemon juice, salt, and white pepper. Pulse again to incorporate.
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10
If the Skordalia is too thick or heavy, add the reserved potato water one tablespoon at a time until you reach a spreadable, dip-like consistency.
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11
Taste the dip. It should be sharp and garlicky. Add more salt or vinegar if needed to balance the richness of the oil and nuts.
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12
Transfer the Skordalia to a shallow serving bowl. Use the back of a spoon to create decorative swirls on the surface.
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13
Garnish with a generous drizzle of olive oil, the chopped walnuts, fresh parsley, and a few Kalamata olives.
💡 Chef's Tips
Always use room temperature olive oil to prevent the dip from separating. If the garlic is too sharp for your palate, blanch the cloves in boiling water for 2 minutes before processing. Avoid using a high-speed blender for the potatoes as it releases too much starch, making the dip gummy; a food processor or hand-mashing is best. Skordalia tastes even better after sitting for an hour, allowing the garlic flavors to mellow and meld. For a traditional twist, you can substitute half the walnuts with blanched almonds for a lighter color and sweeter profile.
🍽️ Serving Suggestions
Serve at room temperature alongside 'Bakaliaros' (traditional Greek fried salted cod). Use as a robust dip for raw vegetables like cucumbers, radishes, and bell peppers. Spread generously on warm, charred pita bread or crusty sourdough slices. Pair with a glass of crisp, acidic Greek Assyrtiko wine to cut through the richness. Serve as a side to roasted beets; the sweetness of the beets perfectly complements the garlic punch.