Side Dish

15-20 min

4-6 servings

This recipe uses:

Yaya’s Extra Virgin Olive Oil
Shop Now
Yaya’s Extra Virgin Olive Oil


  • 2 large russet potatoes, peeled and cut into chunks
  • 4-6 cloves of garlic, minced
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons white vinegar or lemon juice
  • Salt and pepper to taste

Optional Garnish

  • Chopped fresh parsley
  • Drizzle of olive oil
  • Olives or capers

About the dish:

Skordalia is a traditional Greek dip or sauce made primarily from mashed potatoes, garlic, and olive oil. It is a versatile and flavorful condiment that can be served with various dishes, such as grilled meats, vegetables, or as a spread on bread. Skordalia offers a creamy and garlicky flavor that is both satisfying and comforting. The combination of mashed potatoes, garlic, and olive oil creates a rich and indulgent texture. The addition of vinegar or lemon juice adds a subtle tang that balances out the flavors. Skordalia can be customized to your taste preferences by adjusting the amount of garlic or olive oil used. Some variations may include the addition of bread soaked in water or vinegar, almonds, or walnuts for added texture and flavor.


  1. Place the potato chunks in a large pot and cover them with water. Add a pinch of salt to the water.
  2. Bring the water to a boil over medium-high heat and cook the potatoes until they are tender when pierced with a fork, about 15-20 minutes.
  3. Drain the cooked potatoes and transfer them to a large bowl. Let them cool for a few minutes.
  4. Using a potato masher or a fork, mash the potatoes until smooth and creamy
  5. Add the minced garlic, extra virgin olive oil, white vinegar or lemon juice, salt, and pepper to the bowl with the mashed potatoes
  6. Mix well to combine all the ingredients. If the consistency is too thick, you can gradually add a bit of water or more olive oil until you achieve your desired texture.
  7. Taste and adjust the seasoning with additional salt and pepper if needed.
  8. Transfer the Skordalia to a serving bowl and garnish with chopped fresh parsley. Drizzle some olive oil on top and add olives or capers if desired.
  9. Serve the Skordalia at room temperature as a dip or sauce alongside grilled meats, roasted vegetables, or as a spread on bread.
1 of 3