by Hara Dretaki


  • 1⁄4 cup almonds, toasted and finely ground
  • 1 Tbsp. red wine vinegar
  • 4–6 medium garlic cloves, minced
  • 2 medium russet potatoes, boiled, peeled and crumbled
  • 8 Tbsp. extra-virgin olive oil
  • salt and pepper

Some people like to add stale bread and lemon juice to this dip. Walnuts can be substituted for almonds. Do not use a food processor to mix, as the potatoes will become starchy and glutinous. Use a potato masher instead. Skordalia can be made ahead, stored covered in the refrigerator but serve at room temperature.

Put nuts, vinegar, garlic, and cooked potatoes into a bowl and mash together with a potato masher. add the olive oil stirring vigorously. continue to mash the mixture until it is smooth, though a little looser than mashed potatoes in texture. season with salt and pepper. Present on a platter surrounded by marinated beets.

Serves four as an appetizer.