Skordalia

What Is Skordalia?

Skordalia is a Greek sauce made by mashing boiled potatoes or soaked bread with plenty of garlic, olive oil, and vinegar until creamy. Its name comes from the Greek word “skordo,” meaning “garlic.”

Some regional recipes use almonds or walnuts instead of potatoes, but the most common version is potato-based and has a smooth, creamy texture.

Skordalia Nutrition Facts

Skordalia provides approximately 220 kcal of energy per 100 g; it contains carbohydrates from potatoes and fat from olive oil. Values vary by recipe and are approximate.

How Should Skordalia Be Eaten?

Skordalia is eaten in moderate amounts as a sauce or appetizer dip as part of a balanced diet.

This is general information. Skordalia is a food and is not a substitute for medical treatment.

How to Choose Skordalia

For homemade skordalia, good ingredients include fresh, starchy potatoes and firm, fresh garlic. Ready-made products should have a smooth consistency and a fresh garlic aroma.

• It should be smooth and creamy, not watery or separated.
• It should smell of fresh garlic, not bitter or sour.
• It should be cream-white, not darkened.

How to Store Skordalia

Skordalia can be stored for a few days in a closed container in the refrigerator; because it is made fresh, it is recommended to consume it soon.

How to Use Skordalia in the Kitchen

Skordalia is most often served as a cold sauce with fried cod, beets, and fried vegetables; it can also be spread on bread.

Frequently Asked Questions

Why is skordalia made with potatoes?

Potatoes give the sauce a smooth, full-bodied consistency; in some regional recipes, bread or nuts can serve the same purpose.

How is skordalia made at home?

Mash boiled potatoes and mix them with crushed garlic, olive oil, and vinegar, whisking until creamy.

Is skordalia available in Türkiye?

It may be available at Greek restaurants and some restaurants in the Aegean region; it is generally prepared fresh.