📝 About This Recipe
A cornerstone of the Greek meze table, Skordalia is a bold, velvety emulsion that celebrates the pungent heat of fresh garlic and the richness of extra virgin olive oil. This version utilizes starchy potatoes and toasted walnuts for a complex, nutty depth that balances the sharp garlic bite. Traditionally served with fried cod or grilled vegetables, it is a dairy-free masterpiece of Mediterranean texture and flavor.
🥗 Ingredients
The Potato Base
- 1.5 pounds Russet or Yukon Gold potatoes (peeled and cut into 2-inch chunks)
- 1 tablespoon Sea salt (for the boiling water)
The Aromatic Emulsion
- 6-8 pieces Fresh garlic cloves (peeled; adjust based on heat preference)
- 1/2 cup Walnut halves (toasted and finely ground)
- 3/4 cup Extra virgin olive oil (high quality, cold-pressed)
- 3 tablespoons Red wine vinegar (or more to taste)
- 1 tablespoon Fresh lemon juice (for brightness)
- 1 teaspoon Kosher salt (plus more to taste)
- 1/4 teaspoon White pepper (ground)
- 1/4 cup Reserved potato cooking water (warm)
For Garnish
- 4-5 pieces Kalamata olives (whole or sliced)
- 1 tablespoon Fresh parsley (finely chopped)
- 1 teaspoon Extra virgin olive oil (for drizzling)
- 1 tablespoon Toasted walnut pieces (crushed)
👨🍳 Instructions
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1
Place the peeled and cubed potatoes in a large pot and cover with cold water by at least two inches. Add a 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 and fall apart when pierced with a fork.
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3
While potatoes cook, place the garlic cloves and a pinch of salt in a mortar and pestle. Pound until a smooth paste forms. Alternatively, use a small food processor.
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4
In a dry skillet over medium heat, toast the walnut halves for 3-5 minutes until fragrant. Let them cool slightly, then pulse in a food processor until they reach the consistency of fine crumbs.
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5
Once potatoes are done, reserve about 1/2 cup of the starchy cooking water, then drain the potatoes thoroughly in a colander.
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6
Return the potatoes to the warm pot for 1-2 minutes over very low heat, shaking the pan to steam off any excess moisture. This ensures a thick, non-watery dip.
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7
Pass the hot potatoes through a potato ricer or food mill into a large mixing bowl. Avoid using a blender or food processor for the potatoes, as this will make them gluey.
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8
Add the garlic paste and the ground walnuts to the warm potato mash. Stir gently with a wooden spoon to combine.
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9
Slowly drizzle in the extra virgin olive oil in a steady stream, stirring constantly to emulsify the oil into the potatoes.
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10
Incorporate the red wine vinegar and lemon juice. The acidity will turn the mixture a lighter shade of cream.
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11
If the Skordalia is too thick, add the reserved potato water one tablespoon at a time until you reach a spreadable, dip-like consistency.
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12
Season with white pepper and additional salt to taste. The flavor will intensify as it sits.
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13
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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14
Garnish with a drizzle of olive oil, chopped parsley, crushed walnuts, and a few Kalamata olives.
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15
Allow the dish to rest at room temperature for at least 30 minutes before serving to let the garlic mellow and flavors meld.
💡 Chef's Tips
Never use a food processor for the potatoes; the high-speed blades release too much starch, resulting in a gummy, 'glue-like' texture. If you find raw garlic too harsh, blanch the cloves in boiling water for 2 minutes before mashing to mellow the 'bite'. For a nut-free version, you can replace the walnuts with 1/4 cup of soaked, crustless stale sourdough bread. Use the highest quality olive oil you can afford, as its flavor is front and center in this recipe. Skordalia is best served at room temperature; if refrigerated, let it sit out for 20 minutes before serving as the oil will firm up when cold.
🍽️ Serving Suggestions
Serve as a traditional accompaniment to 'Bakaliaros' (batter-fried salt cod) for a classic Greek feast. Use it as a dip for roasted beets—the earthy sweetness of the beets perfectly complements the sharp garlic. Pair with a crisp, high-acidity white wine like an Assyrtiko from Santorini. Spread it onto toasted pita bread or crusty sourdough as part of a Mediterranean meze platter. Serve alongside grilled octopus or lamb souvlaki for a flavorful punch.