Best Skordalia Recipe

Introduction

Skordalia is a traditional Greek garlic potato dip that’s creamy, tangy, and perfect as a flavorful spread or dip. Made with soft potatoes, walnuts, and a bright hint of lemon, it’s a versatile dish that elevates any meal.

Ingredients

• 1/2 lb. russet potatoes, peeled, cut into 2″ pieces
• Kosher salt
• 1/2 cup walnuts, plus more, chopped, for serving
• 2 cloves garlic
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. white wine vinegar
• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. chopped fresh parsley

Instructions

1. Step 1: In a large pot, cover the potatoes with water and generously season with kosher salt. Bring to a boil and cook until the potatoes are very soft, about 10 to 15 minutes. Drain and let cool.
2. Step 2: Meanwhile, place the walnuts in a food processor. Grate the garlic over the walnuts. With the motor running, drizzle in the lemon juice and white wine vinegar, then process until the nuts are well ground.
3. Step 3: Add the cooled potatoes and olive oil to the food processor. Pulse, adding a few splashes of water if needed, until a thick but creamy spread forms. Season with salt to taste.
4. Step 4: Transfer the skordalia to a serving bowl. Top with chopped fresh parsley and additional chopped walnuts. Drizzle with extra olive oil before serving.

Tips & Variations

• For a smoother texture, use a potato ricer before adding to the food processor.
• Substitute almonds or hazelnuts for walnuts to vary the nutty flavor.
• Add a pinch of cayenne pepper or smoked paprika for a subtle kick.
• Serve chilled or at room temperature for the best flavor.

Storage

Store skordalia in an airtight container in the refrigerator for up to 3 days. Before serving, bring to room temperature and give it a good stir, adding a drizzle of olive oil if it seems thick. Avoid freezing as the texture may change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make skordalia without walnuts?

Yes, you can make a simpler version using just potatoes, garlic, lemon juice, vinegar, and olive oil, though the walnuts add a distinctive richness and texture.

What dishes pair well with skordalia?

Skordalia is excellent served alongside grilled fish, roasted vegetables, or as a dip for crusty bread and fresh vegetables.

Best Skordalia Recipe

Print Recipe

★★★★★

5 from 61 reviews

Skordalia is a traditional Greek garlic and potato dip with a creamy, thick texture and a bright, tangy flavor from lemon juice and vinegar. This recipe blends tender boiled potatoes with ground walnuts, garlic, and olive oil, resulting in a delicious spread perfect as an appetizer or accompaniment to grilled meats and vegetables.

• Author: Elias
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Boiling and Blending
• Cuisine: Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Potatoes

• 1/2 lb. russet potatoes, peeled, cut into 2-inch pieces
• Kosher salt, to taste

Walnut Garlic Mixture

• 1/2 cup walnuts, plus more chopped for serving
• 2 cloves garlic
• 3 Tbsp. fresh lemon juice
• 2 Tbsp. white wine vinegar

Finishing

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 2 Tbsp. chopped fresh parsley

Instructions

1. Boil the potatoes: In a large pot, cover the peeled and cut potatoes with water and generously season with kosher salt. Bring to a boil and cook until the potatoes are very soft, about 10 to 15 minutes. Drain and let cool slightly.
2. Prepare the walnut garlic base: While the potatoes cook, place walnuts into a food processor. Grate the garlic directly over the walnuts. With the processor running, slowly drizzle in the fresh lemon juice and white wine vinegar, processing until the walnuts are finely ground and the mixture is homogenous.
3. Combine potatoes and mixture: Add the cooked potatoes and the olive oil to the food processor. Pulse several times, adding a few splashes of water if the mixture is too thick, until a thick but creamy spread develops. Season with salt to taste.
4. Serve Skordalia: Transfer the skordalia to a serving bowl. Garnish by sprinkling chopped fresh parsley and additional chopped walnuts on top. Drizzle a little extra-virgin olive oil over everything for a glossy finish before serving.

Notes

• For a smoother texture, use a potato masher before pulsing in the food processor to break down the potatoes further.
• Adjust the amount of garlic based on your preference for a milder or stronger garlic flavor.
• Skordalia pairs excellently with grilled fish, roasted vegetables, or as a dip with crusty bread.
• The addition of walnuts can be substituted with almonds or bread soaked in vinegar for traditional variations.
• Use fresh lemon juice rather than bottled for the best flavor impact.

Keywords: Skordalia, Greek dip, garlic dip, potato dip, walnut spread, appetizer, Mediterranean