Skordalia: Greek Garlic-Potato Dip
Grdir Editorial — 3 September 2026
Skordalia is a pungent Greek dip built on a starchy base, most commonly boiled potato, though bread or ground almonds and walnuts appear in regional variations. The base is emulsified with olive oil and sharpened with vinegar or lemon juice, producing a thick, creamy texture with a pronounced garlic kick. It holds a firm place in Greek meze spreads, where its assertive flavor balances richer fried foods.
Classically, skordalia is served with fried salt cod, fried vegetables, or boiled beets, making it a versatile accompaniment that appears both as a taverna starter and a home-style side. Bright, garlicky, and simple in its composition, it remains a staple of traditional Greek cooking and a good introduction to the bold flavors of the meze table.
Ingredients
- 1 kg (2.2 lb) starchy potatoes (e.g. Russet), peeled and quartered
- 6-8 garlic cloves, peeled
- 1 tsp coarse salt, plus more to taste
- 180ml (3/4 cup) olive oil
- 2-3 tbsp white wine vinegar, or to taste
- Cold water, as needed to loosen the texture
Instructions
- Place the potatoes in a pot, cover with cold salted water, and bring to a boil; simmer for 15-20 minutes until fork-tender, then drain well.
- While still warm, mash or rice the potatoes until smooth, then let cool slightly.
- Using a mortar and pestle (or a food processor), pound or pulse the garlic cloves with the coarse salt into a smooth paste.
- Add the garlic paste to the mashed potatoes and mix well.
- With the mixer or a whisk running, drizzle in the olive oil gradually, alternating with small splashes of the vinegar, until the mixture is smooth, glossy, and holds together like a thick dip.
- Thin with a little cold water if the texture is too stiff, then taste and adjust salt and vinegar.
- Serve at room temperature, traditionally alongside fried salt cod, fried vegetables, or boiled beets.