DISH RESEARCH · Dish
Skordalia
Also known as: σκορδαλιά, スコルダリア
Greek potato-and-garlic purée emulsified with olive oil and white-wine vinegar.
About Skordalia
Skordalia is a Greek garlic purée made with potato or bread as its base. This profile follows Akis Petretzikis's potato version and names that branch rather than combining it with bread- or nut-thickened variants.
Garlic gives the purée its assertive pungency, softened by mild potato and fruity olive oil. White-wine vinegar adds a clean sour edge, while salt and pepper sharpen the finish.
The dip is pale cream and thick but smooth, holding soft swirls on the plate. It is cohesive and spoonable, with olive oil creating a light sheen rather than a loose sauce.
Allergens in this recipe
Allergen details are not yet confirmed.
Ingredients vary by restaurant. Confirm your allergens with staff before ordering.
Ingredients in Skordalia
Greek Potato Skordalia.
- PotatoesMild starchy base
- SaltSeasoning
- Olive oilRich emulsifying oil
- GarlicPungent aromatic
- White-wine vinegarBright acidity
- PepperPeppery seasoning
Ingredient details & uncertainties
Allergen information is incomplete. Unconfirmed details do not establish that an allergen is absent.
- Potatoes:
- Salt:
- Olive oil:
- Garlic:
- White-wine vinegar: . White-wine vinegar maps to the established wine-vinegar route while preserving its source form
- Pepper: . The source does not state pepper colour; it maps to the established black-pepper route without a cultivar claim
Origins & food traditions
Greek chef Akis Petretzikis supplies the complete potato, garlic, olive-oil and white-wine-vinegar recipe selected here. Greece's national tourism organisation independently describes Skordalia as a vegan Greek dip made with mashed potato or bread, garlic, olive oil, vinegar, salt and pepper.
Countries
- Greece
- GreeceCatalogue link pending review
Cuisines & regions
- Greek Cuisine
- Greek Home CookingCatalogue link pending review