June 26, 2023
Ingredients for Potato Dip
- 5 Russet, Idaho, or Yukon Gold potatoes cooked in their skins (or any variety of potato that is low in moisture and high in starch)
- 5 garlic cloves
- 2 tablespoons white wine vinegar
- 2/3 cup (160 ml) olive oil
- Salt
Instructions
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1. Cook the potatoes in a large amount of salted water for about 40 minutes until tender. Drain and reserve ½ cup of the cooking liquid. Peel the potatoes and chop them coarsely.
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2. Transfer to a food processor and add the reserved cooking liquid, garlic and wine vinegar. Grind until a homogeneous dip is formed, similar to hummus. If the dip is too dry, add another 2 or 3 tablespoons of water. Gradually drizzle some olive oil into the bowl and grind until the dip is creamy and smooth. Season with salt and mix. The dip can be kept in the refrigerator for up to 3 days.
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Bread and sliced almonds are added to most versions of skordalia, but not to this one. The result is a more delicate and creamier texture.
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