Garlic-Potato Sauce

  • Active Time 15m
  • Total Time 30m

Makes about 2 1/4 cups (Serves 18)

Skordalia takes its name from skordo, or "garlic." Different versions of the sauce are thickened with potato or with bread and nuts or with all three. Some recipes call for only vinegar, while others, such as this one, also add lemon juice. Serve as an accompaniment to fried fresh fish or salt cod, cooked beets, fried zucchini (courgette) or eggplant (aubergine), and greens.


  • 3/4 cup blanched almonds or walnuts, optional
  • 1 pound baking potatoes or new potatoes, peeled and cut into 2-inch pieces
  • 8 cloves garlic
  • Coarse salt
  • 3 tablespoons red wine vinegar, or to taste
  • 1/4 cup fresh lemon juice
  • 3/4 cup virgin olive oil
  • Salt
  • Freshly ground pepper


If using the nuts, preheat oven to 350 degrees F. Spread the almonds or walnuts on a baking sheet and place in the oven until toasted and fragrant, about 8-10 minutes. Remove from the oven. Let the nuts cool. Chop and set aside.

Meanwhile, bring a saucepan 3/4 of water to a boil over high heat. Add the potato pieces and boil until tender when pierced with a fork, about 15 minutes. Drain well, return the potatoes to the pan and place over high heat for 1-2 minutes to evaporate the moisture, turning them to prevent scorching. Remove from the heat and, using a potato masher, mash the potatoes until smooth. Set aside.

In a mortar, combine the garlic with a little coarse salt and mash with a pestle until puréed. You should have about 2 tablespoons puréed garlic.

Stir the garlic into the potatoes and, using a whisk or fork, beat in 1 tablespoon of the vinegar, 1/2 of the lemon juice and 1/2 of the olive oil. Transfer to a food processor fitted with the metal blade. With the motor running, gradually add the remaining 2 tablespoons vinegar, the remaining lemon juice and olive oil, and the nuts, if using. Season to taste with more vinegar, if needed, and the salt and pepper. Transfer to a bowl and serve, or cover and refrigerate overnight. Bring to room temperature before serving.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 652

nutrition information per serving

144 calories; 13g total fat; 0mg cholesterol; 3mg sodium; 6g carbohydrates; 1g fiber; 2g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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