Almond-Potato Skordalia

Skordalia is a garlicky Greek condiment that is often paired with fried salted cod but also goes well with roast beets.

Serves: 16Hands-on: 10 minutesTotal: 25 minutesDifficulty: Easy

Serves: 16


  • 2 large Yukon Gold potatoes, unpeeled
  • 1 tsp. salt, divided
  • 6 cloves garlic, peeled and minced
  • 1⁄2 cup chopped blanched almonds
  • 2 Tbsp. red wine vinegar


  • Place the potatoes, 1⁄2 teaspoon of salt, and enough water to cover the potatoes by 1 inch in a medium pot over high heat. Cover the pot, and bring the water to a boil. Reduce the heat to medium, and cook the potatoes for 15 minutes or until they are fork-tender. Drain the potatoes. Let them cool. As soon as the potatoes are cool enough to handle, peel the skins off with the back of a knife. Cut the potatoes into quarters, and set them aside.
  • Put the garlic, almonds, remaining salt, and vinegar in a mortar. Using the pestle, mash the ingredients into a paste. Add the potatoes to the mortar. Mash the potatoes into the mixture. Stir the remaining oil into the potato mash. Serve at room temperature.