Skordalia (Σκορδαλιά) — Greek Garlic and Potato Dip
Skordalia is a classic Greek mezze of silky potato whipped with garlic and olive oil, often served with fried fish or vegetables. Its bold, pungent flavor reflects Greece’s love of garlic-forward dips alongside simple, seasonal foods.
Printable Recipe Card
Servings: 6 · Total: 45 min · Difficulty: easy
Ingredients (quick list)
- 600 g Yukon Gold potatoes, peeled and cut into 3 cm chunks
- 10 g Fine salt (6 g for boiling water + 4 g for seasoning)
- 18 g Garlic cloves, peeled (about 6 medium cloves)
- 30 ml Fresh lemon juice
- 10 ml Red wine vinegar (optional but traditional for brightness)
- 90 ml Extra-virgin olive oil
- 45 ml Warm water (use as needed for a smoother texture)
- 1 g Ground white pepper (about 1/2 tsp)
- 5 g Chopped flat-leaf parsley (optional garnish)
Steps (summary)
- Place the potatoes in a pot and cover with cold water by at least 3 cm. Add 6 g salt to the water, bring to a boil, then reduce…
- Drain the potatoes thoroughly and return them to the hot pot for 60 seconds to steam off excess moisture. This drying step prev…
- While the potatoes are hot, pass them through a ricer or mash until completely smooth with no lumps. Transfer to a bowl and let…
- In a mortar and pestle, pound the garlic with the remaining 4 g salt into a very smooth paste. If you do not have a mortar, gra…
- Add the garlic paste to the warm potatoes, then mix in the lemon juice and vinegar until evenly distributed. The acid tames the…
- Whisking constantly, drizzle in the olive oil in a thin stream until the skordalia turns glossy and thick. Add up to 45 ml warm…
+ 1 more steps in the full instructions section below.
Cultural Background
Skordalia is a staple Greek mezze, especially associated with seafood meals and Lenten tables where bold flavor comes from garlic and olive oil instead of dairy. It’s commonly served at tavernas and family gatherings with fried fish and vegetables.
Equipment
💡 Tips
- For the smoothest skordalia, use a potato ricer and add the olive oil slowly to build a stable emulsion.
- If the garlic tastes too sharp, increase lemon juice by 5 ml and rest the dip for 30 minutes before serving.
- Keep the potatoes warm (not cold) when mixing; warm starch binds better and creates a silkier texture.
⚠️ Common Mistakes
❌ Using wet, under-drained potatoes, resulting in a loose or gummy dip.
✅ Fix: Drain well and steam-dry the potatoes in the hot pot for 60 seconds before mashing.
❌ Pouring the olive oil in too quickly, causing a greasy, separated texture.
✅ Fix: Whisk constantly and drizzle oil in a thin stream; if it breaks, whisk in 10 ml warm water to re-emulsify.
❌ Leaving garlic in large pieces that create harsh bites.
✅ Fix: Pound or grate garlic into a smooth paste with salt so it disperses evenly.
🧊 How to Store
Refrigerate in an airtight container for up to 3 days. Before serving, let it sit at room temperature for 20 minutes and whisk in 10–15 ml warm water to loosen; finish with 5 ml olive oil to refresh the sheen.
📅 Make Ahead
Skordalia can be made up to 24 hours ahead and refrigerated; the flavor improves as it rests. Before serving, bring to cool room temperature and whisk in 10–15 ml warm water to restore a silky, freshly made texture.
🍽️ Pairs Well With
- Fried cod
- grilled octopus
- roasted beets
- warm pita
- olives
- cucumber and tomato salad.
Regional Variations
- Bread-based skordalia: replace 250 g cooked potato with 120 g crustless stale bread soaked and squeezed dry for a lighter, airy dip.
- Walnut skordalia: blend in 60 g toasted walnuts for a richer, slightly sweet, nutty version common in some northern Greek homes.
- Extra-lemon island style: increase lemon juice to 45 ml and reduce vinegar to 5 ml for a sharper, citrus-forward profile.
Ingredients
- 600 gYukon Gold potatoes, peeled and cut into 3 cm chunks
- 10 gFine salt (6 g for boiling water + 4 g for seasoning)
- 18 gGarlic cloves, peeled (about 6 medium cloves)
- 30 mlFresh lemon juice
- 10 mlRed wine vinegar (optional but traditional for brightness)
- 90 mlExtra-virgin olive oil
- 45 mlWarm water (use as needed for a smoother texture)
- 1 gGround white pepper (about 1/2 tsp)
- 5 gChopped flat-leaf parsley (optional garnish)
🔄 Substitutions
- Red wine vinegar→ Apple cider vinegar
- Yukon Gold potatoes→ Russet potatoes
- Ground white pepper→ Ground black pepper
Instructions
- 1
Place the potatoes in a pot and cover with cold water by at least 3 cm. Add 6 g salt to the water, bring to a boil, then reduce to a steady simmer until the potatoes are very tender, 15–20 minutes.
- 2
Drain the potatoes thoroughly and return them to the hot pot for 60 seconds to steam off excess moisture. This drying step prevents a watery dip and helps the potatoes absorb oil for a creamier emulsion.
- 3
While the potatoes are hot, pass them through a ricer or mash until completely smooth with no lumps. Transfer to a bowl and let the steam dissipate for 2 minutes so the garlic stays bright and not overly harsh.
- 4
In a mortar and pestle, pound the garlic with the remaining 4 g salt into a very smooth paste. If you do not have a mortar, grate the garlic finely and press it with the salt using the back of a spoon until paste-like.
- 5
Add the garlic paste to the warm potatoes, then mix in the lemon juice and vinegar until evenly distributed. The acid tames the garlic bite and sets up the mixture to emulsify with the olive oil.
- 6
Whisking constantly, drizzle in the olive oil in a thin stream until the skordalia turns glossy and thick. Add up to 45 ml warm water gradually to reach a smooth, scoopable consistency, then whisk in the white pepper.
- 7
Cover and rest the skordalia for 20 minutes at cool room temperature so the flavors meld and the garlic becomes rounder. Serve in a shallow bowl with a small drizzle of olive oil, and garnish with parsley if using.
🪪 Recipe Passport
Cultural Background
Skordalia is a staple Greek mezze, especially associated with seafood meals and Lenten tables where bold flavor comes from garlic and olive oil instead of dairy. It’s commonly served at tavernas and family gatherings with fried fish and vegetables.
Regional Variations
Researched from multiple sources and validated by the Zaffaron editorial team. Every recipe is tested for accuracy, measurements, and cultural authenticity.
Nutrition per serving
Pairs well with
If you enjoyed this recipe, here are a few related Zaffaron recipes to try next.
Does your family make this differently?
Every family has their own version. Maybe your grandmother adds a secret ingredient, or your aunt has a completely different technique. Preserve your family's version — with their name on it, forever.
You Might Also Like
Kagianas (Καγιανάς) — Greek Eggs with Tomato, Feta, and Oregano
Greek · Main Courses · 22 min
Diples (Δίπλες) — Crispy Honey-Walnut Ribbon Pastries
Greek · Desserts · 80 min
Kataifi (Κανταΐφι) — Shredded Phyllo Walnut Pastry in Syrup
Greek · Desserts · 95 min
Sprat Sandwich (Kiluvõileib) — Estonian Rye and Baltic Sprat Open-Face
Estonian · Appetizers · 25 min
Pkhali (ფხალი) — Georgian Spinach-Walnut Appetizer
Georgian · Appetizers · 35 min
Eggplant Parmesan (Melanzane alla Parmigiana) — Southern Italian Baked Eggplant
Italian · Main Courses · 100 min
Fattet Hummus (فتة حمص) — Chickpeas with Yogurt and Crisp Bread
Lebanese · Main Courses · 30 min
Fried Salt Cod with Skordalia (Μπακαλιάρος σκορδαλιά) — Crisp cod with garlicky potato dip
Greek · Main Courses · 815 min
Reviews
Cooked this recipe?
Tap the stars to rate it — that's all it takes. A few words are welcome but optional.
No ratings yet. Cooked this one? Be the first to rate it — it takes one tap.