Name: Best Skordalia Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Greek
Ingredients: 1/2 lb. russet potatoes, peeled, cut into 2″ pieces; Kosher salt, for seasoning; 1/2 cup walnuts, plus more chopped for serving; 2 cloves garlic, grated; 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

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Introduction

Skordalia is a traditional Greek garlic and potato dip that perfectly balances creamy texture with bold flavors. This versatile spread is great as an appetizer or a side, pairing beautifully with bread, vegetables, or seafood.

A white bowl filled with a swirl of creamy beige hummus topped with a generous pool of golden olive oil sitting in the center. Scattered on top are small chunks of light brown toasted nuts and chopped fresh green parsley. The bowl is placed on a blue and white patterned cloth over a white marbled surface. Part of a pita bread and a white plate with green cucumber slices are partially visible around the bowl. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For a smoother texture, use a potato masher or a blender instead of pulsing in a food processor.
Replace walnuts with almonds or hazelnuts for a different nutty flavor.
Add a pinch of smoked paprika or chili flakes for a subtle heat.
Use fresh lemon juice for a bright, tangy lift that balances the richness.

Storage

Store skordalia in an airtight container in the refrigerator for up to 3 days. Before serving, bring it to room temperature and stir gently. If it thickens, whisk in a little olive oil or water to loosen the texture.

How to Serve

A white bowl holds a creamy, pale beige hummus spread in a spiral pattern, topped with a generous swirl of golden olive oil that pools in the center. Scattered across the surface are small pieces of chopped walnuts and fresh green parsley leaves, adding texture and color contrast. The bowl sits on a white marbled surface with a blue and white patterned cloth nearby, and part of a pita bread is visible on the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make skordalia ahead of time?

Yes, skordalia can be prepared a day in advance and refrigerated. This allows the flavors to meld beautifully. Just bring it to room temperature and stir before serving.

Is there a substitute for walnuts?

Absolutely. You can use almonds, hazelnuts, or even bread soaked in milk to replace walnuts, depending on your taste and what you have on hand.