Best Skordalia

Name: Best Skordalia
Prep time: 10 min
Total time: 25 min
Yield: 2 c.
Ingredients: 1/2 lb. russet potatoes, peeled, cut into 2" pieces; Kosher salt; 1/2 c. walnuts, plus more, chopped, for serving; 2 cloves garlic; 3 tbsp. fresh lemon juice; 2 tbsp. white wine vinegar; 1/2 c. extra-virgin olive oil, plus more for drizzling; 2 tbsp. chopped fresh parsley

By Kat BoytsovaPublished: Feb 27, 2020

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Emily Hlavac Green

Yields:

2 c.

Prep Time:

10 mins

Total Time:

25 mins

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A creamy, garlicky dip we love to serve at parties, skordalia is a dip and Greek staple made from potatoes and walnuts, that's smooth and creamy and always a hit. Serve it with toasted pita or veggies for a new favorite! This dip is also super versatile- it can be served as a dip, a sauce or even a side dish and flavored with anything you enjoy! Need another Greek dip idea? Try our Greek Feta Dip next!

Have you made this yet? Let us know how it went in the comments below!

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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

Directions

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