Skordalia a Garlic Sauce Condiment
Elevate your dipping game with Skordalia, a traditional Greek garlic sauce condiment that's as versatile as it is flavorful. This creamy, velvety blend of mashed russet potatoes, pungent garlic, extra virgin olive oil, and a splash of white wine vinegar and water offers a bold yet harmonious balance that will tantalize your taste buds. Perfectly seasoned with salt, black pepper, and optional sliced almonds for a touch of texture, this Mediterranean classic is ideal as a spread for crusty bread, a dip for fresh veggies, or a zesty accompaniment to grilled seafood. Ready in just under 40 minutes, this easy-to-make sauce brings authentic Greek flavors to your table and can be stored for next-day enjoyment, making it a must-try staple for garlic lovers and Mediterranean cuisine enthusiasts alike.
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Recipe Information
Ingredients
- 2 medium russet potatoes
- 5 large garlic cloves
- 120 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 2 tablespoons sliced almonds (optional, for texture)
Instructions
Peel the russet potatoes, cut them into small chunks, and boil them in a medium pot of salted water until fork-tender, about 15-20 minutes.
While the potatoes are boiling, peel the garlic cloves and mince them finely or crush them into a paste using a mortar and pestle.
Once the potatoes are cooked, drain them well and transfer them to a large mixing bowl.
Mash the potatoes until smooth using a potato masher or a ricer. Allow them to cool slightly for a few minutes.
Gradually mix the garlic paste into the mashed potatoes, one small spoonful at a time, tasting as you go to balance the strong garlic flavor.
In a small bowl or measuring cup, whisk together the olive oil, white wine vinegar, and water until combined.
Slowly drizzle the olive oil mixture into the potato-garlic mixture, stirring continuously to create a silky, smooth texture.
Season the skordalia with salt and ground black pepper, tasting and adjusting to your preference.
If desired, mix in sliced almonds for added texture at this stage.
Serve the skordalia at room temperature as a dip, spread, or sauce for bread, vegetables, or seafood. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 119.0 g | 153% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2415 mg | 105% | |
| Total Carbohydrate | 89.8 g | 33% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 4.5 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 2194 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
