Skordalia, a chilled spread, graces Greek tables as a delightful cold appetizer, often paired with crispy fried codfish or fried zucchini. Its presence is a non-negotiable tradition every 25th of March, a day of double celebration for Greeks, marking both their Independence Day and the Annunciation to the Blessed Virgin Mary.
On this special day, two dishes take center stage on Greek tables: the mouthwatering bakaliaros (fried codfish, as Greeks fondly call it) and skordalia, either served together on one plate or in separate bowls.
Skordalia boasts diverse variations, some employing bread as the primary ingredient. However, this authentic skordalia recipe relies on potatoes as its foundation, calling for the following essential ingredients: potatoes, garlic, lemon juice, Greek olive oil, parsley, salt, and pepper.
This recipe is a dream for vegetarians and vegans, offering a straightforward preparation process that requires no advanced culinary skills. Embrace the tradition, taste the authenticity, and savor the simplicity of homemade skordalia with this cherished Greek appetizer recipe.
Skordalia - Ingredients
- 4 medium-sized potatoes, boiled, peeled, and cut into pieces.
- 4 cloves of garlic finely chopped.
- The juice of ½ of a lemon
- 1 cup of Greek olive oil
- Chopped parsley.
- Black Pepper
- ½- ¾ teaspoon of Salt
Skordalia - How to Make
- Start this traditional skordalia recipe by placing the potatoes, garlic, and lemon juice in a mixing bowl.
- Add the salt and pepper and start mixing at medium speed.
- Slowly add the olive oil.
- Continue mixing until the skordalia sauce is homogeneous without lumps.
- Cover the bowl and refrigerate.
- Before serving sprinkle with some chopped parsley.