If you love garlic, then you have to try this amazing traditional Greek skordalia recipe! Skordalia is a rich and hearty Greek potato dip, which takes its name by the basic ingredient used to prepare it and is of course skordo (garlic).
Skordaliá, skordhalia, or skorthalia (σκορδαλιά) is a potato mash with olive oil, garlic, vinegar, lemon juice, parsley and a small touch of sugar to round up the flavors.
- 1 Pressure Cooker
- 1½ lb Cyprus Potatoes (About 0.68 kg)
- 1 small Bunch Parsley chopped
- 3 Garlic Cloves
- 3 tbsp Red Wine Vinegar
- Juice of 1 Lemon
- ½ cup Olive Oil
- ½ teaspoon Caster Sugar
- Peel and steam the Cyprus Potatoes in a pressure cooker for 15 minutes or for a longer time in a standard steamer. They must be melting.
- Place the potatoes in a large salad bowl and season them with salt. Mash them with the parsley and garlic while drizzling the lemon juice, vinegar, and then olive oil.
- Add the sugar and mix.
- Add a little boiling water if the purée seems too thick.