Skordalia

Creamy potatoes, good extra virgin olive oil, and plenty of garlic come together in a dip that’s as perfect with bread, roasted vegetables or fish. Simple, punchy, and full of character, this dip is served chilled to highlight its freshness and flavor.

Amount: serves 6

Ingredients:

1 ½ lbs russet potatoes

7 garlic cloves

4 oz walnuts

1 tablespoon red wine vinegar

1 cup early harvest, extra virgin olive oil

parsley, chives for garnish

Step 1

Peel and boil potatoes for 30 to 45 minutes until they are cooked all the way through.

Step 2

Crush the garlic and walnuts into a fine paste using a stone crusher, mortar & pestle or Molcajete. This step keeps the garlic fresh and gives it that extra kick.

Step 3

Rinse the boiled potatoes in cold water. In a mixing bowl, combine potatoes with garlic and walnut paste, red wine vinegar and early harvest, extra virgin olive oil. Fresh “alive” extra virgin olive oil is half the pleasure of this dish.

Step 4

Refrigerate until ready to serve; finish with garnish just before serving.