Pic of Skordalia (garlic potato dip)

Skordalia (garlic potato dip)

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Salad dressings & dips

Skordalia (garlic potato dip)

Side Serves 6 30 min
This classic Greek dish is incredibly simple to make, and very versatile. You can treat it like hummus and eat it as a potent dip; serve it alongside cooked veg – it goes well with beetroot, perhaps with some warm pittas; or use it as a sauce for green veg such as runner beans, or for fish.


  • 4-6 garlic cloves, peeled
  • 450g floury potatoes, peeled and cut into equal sized chunks
  • 6 tbsp olive oil
  • 1 tbsp white wine vinegar
  • fresh chives, flat-leaf parsley or coriander, black olives and oil, to garnish
  • salt and pepper


Prep time: 5 min
Cooking time: 25 min
  • Step 1

    Boil the garlic with the potatoes. Drain and mash, then mix in the olive oil, vinegar and season.
  • Step 2

    Garnish with the chopped herbs and olives. Nice with hot pitta bread. A couple of tablespoons of plain yoghurt makes a nice addition.

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