Regular readers of this internet offering

are aware of my fondness for Mediterranean

dishes, and particularly Greek folk food.

Skordalia is often served, much like hummus,

as both an appetizer and a substantial side

dish. Make sure the love of your life

partakes as much as you do due to the large,

and necessary, ration of garlic.

1 1/2 pounds of boiled potatoes

12 cloves of garlic, minced

1 cup of olive oil

1/3 cup of white wine vinegar

Sea salt and freshly ground black pepper

In a food processor, purée the potatoes and

garlic until well mixed. Slowly add the olive oil

and vinegar, until the mixture is smooth. The

mixture should be creamy and if it is too thick,

add a small amount of water, but not more

than a quarter cup. Serve with pita bread or

chips as a dip.


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