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).



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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.
Course Appetizer, Entree, Side Dish
Cuisine Cypriot, Greek, Mediterranean, Vegan, Vegetarian
Keyword garlic, lemon juice, olive oil, parsley, vinegar
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins


  • 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
  • Salt
  • Pepper
  • 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.