Vasili's Skordalia

Prep Time
Cook Time
Ready In

"This Greek appetizer is one I serve without telling people what it is. Everyone loves it. There's nothing scary in here, but for some reason people react interestingly when they ask what it is before trying it! So come on - try it! I'm pretty sure you'll like it... Warning though - make sure everyone is eating it, because you ALL will have garlic breath. DON'T USE RUSSET POTATOES! Makes 2 cups."

Original recipe yields 8 servings


  • Serving Size: 1 (82.9 g)
  • Calories 222.2
  • Total Fat - 20.3 g
  • Saturated Fat - 2.8 g
  • Cholesterol - 0 mg
  • Sodium - 9.9 mg
  • Total Carbohydrate - 9.7 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.7 g
  • Protein - 1.1 g
  • Calcium - 9.6 mg
  • Iron - 0.5 mg
  • Vitamin C - 5.9 mg
  • Thiamin - 0 mg

Step 1

Bring a large saucepan of water to the boil, add the potato and cook for 10 minutes, or until very soft. Drain thoroughly and mash until quite smooth.

Step 2

Stir the garlic, 1 teaspoon salt, and a pinch of white pepper into the potato, then gradually pour in the olive oil, mixing well with a wooden spoon.

Step 3

Stir in the vinegar and season to taste. MAKES 2 CUPS

Step 4

Serve warm or cold with crusty bread or pita bread triangles as a dip, or with grilled meat, fish or chicken.

Tips & Variations

No special items needed.