Skordalia (Greek Potato Dip) Recipe - Cooking Index
Skordalia (Greek Potato Dip) Recipe - Cooking Index
| 3 | Potatoes (large) | |
| Reserved potato cooking water | ||
| 3 teaspoons | 15ml | Fresh garlic, minced |
| 1/2 cup | 118ml | Lemon juice |
| 2 cups | 474ml | Mayonnaise |
Peel and boil potatoes. Drain (save some of the cooking water), cool, mash with garlic.
Mix in lemon juice, then mayo.
Mix until well incorporated.
Add potato-cooking water as need to thin slightly.
Chill before using.
Makes just under 3 cups.
Source:
Orville Redenbacher
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