Skordalia, a Greek Gift for the Holidays
Marty Martindale

Most of us are quite familiar with Greek foods, their Gyros, Moussaka, Pastitsio, Baklava, Souvlaki and Tzatziki, but we don’t hear much about their Skordalia, which is sort of like a handy, liquid potato salad!

This dish dates back to the ancient Athenians who used bread, because potatoes were unknown to them at the time. Skordalia is especially tasty served as a dip for raw vegetables or crudités. It is also makes a delicious sauce for fish or cooked vegetables.

The basic recipe calls for peeled red potatoes, garlic cloves, olive oil, lemon juice, chives and seasoning. Some use red wine vinegar in place of the lemon juice. The general method is to combine the cooked potatoes with sautéed garlic and other items and blend until smooth in a food processor, chill overnight then serve as planned.

Variations on the above may be to substitute all or some of the potatoes with walnuts, almonds or liquid-soaked stale bread.

Manos Angelakis shares his recipe for Skordalia from Luxury Web.

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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