Go Back
+ servings
Whipped potato dip in a bowl with garlic and feta in the background.

Skordalia (Greek Potato and Garlic Dip)

Course Side Dish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 cups
Author Marissa


  • 4 medium red potatoes
  • 6-8 garlic cloves
  • 1 teaspoon sea salt divided + more to taste
  • ¾ cup extra virgin olive oil
  • ¼ cup red wine vinegar


  • Peel and rinse the potatoes, then chop into large, even-sized cubes (I cut mine into four quarters).
  • Put the potatoes into a pot and cover with water, allowing them to be submerged by an inch. Bring to a boil over medium-high heat, then reduce heat to medium and cook until tender (about 20-30 minutes).*
  • While your potatoes are cooking, work on crushing the garlic.
  • Using a mortar and pestle, roughly chop the garlic and place in the mortar. Add ½ teaspoon of the salt and use the pestle to crush and pound the garlic until it forms into a paste; this takes a minute or two (If you don't have a mortar and pestle, see the notes below). Set aside.*
  • Remove potatoes from heat and drain in colander. Place in a medium-size bowl.
  • Using a masher, pound and mash the potatoes, adding the garlic and remaining ½ teaspoon of salt a little at a time to thoroughly blend into the potatoes.
  • Add in a little olive oil and continue mashing/pounding until it's been absorbed into the potato mixture. Do the same with the vinegar. Repeat these steps, alternating between the oil and vinegar until both ingredients have been used up. Taste and adjust seasoning with more salt if necessary.
  • Store in an airtight container in the fridge; it will keep for one week.
  • Serve at room temperature.


If you don't have a mortar and pestle, you can use a knife and cutting board to crush the garlic. Chop the garlic, add some salt, and continue chopping and scrape the garlic with the side of the knife against the cutting board, until a paste is formed.