Skordalia with summer vegetables

Skordalia with summer vegetables

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  • 0:10 Prep
  • 0:15 Cook
  • 8 Servings
  • Capable cooks

Skordalia is a Greek garlic sauce that’s traditionally served with vegetables and fish. Often made with almonds, this is a regional version that uses mashed potato.

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Greek recipes, Everyday easy


  • 4 medium (about 750g) desiree potatoes, peeled, coarsely chopped
  • 3 garlic cloves, crushed
  • 60ml (1/4 cup) fresh lemon juice
  • Salt
  • 250ml (1 cup) extra virgin olive oil
  • 1 egg, lightly beaten
  • Steamed asparagus, to serve
  • Red radishes, washed, dried, stems and roots trimmed, quartered, to serve


  • Step 1
    Cook the potato in a large saucepan of lightly salted boiling water for 15 minutes or until tender. Drain well and return to the pan. Use a potato masher or fork to mash until smooth. Transfer the mashed potato to a large bowl. Add the garlic and lemon juice and use a wooden spoon to beat until well combined. Taste and season with salt.
  • Step 2
    Use an electric beater to beat the potato mixture, gradually adding the oil in a thin steady steam until well combined. Add the egg and beat until thick and glossy.
  • Step 3
    Transfer the skordalia to a serving bowl. Arrange the steamed asparagus and radish on a large serving plate and serve immediately with the skordalia.

  • Vegetarian


  • 1354 kj


  • 29g

    Fat Total

  • 5g

    Saturated Fat

  • 3g


  • 14.24mg


  • 1g

    Carbs (sugar)

  • 12g

    Carbs (total)

All nutrition values are per serve
  • Author: Louise Pickford
  • Image credit: Chris Court
  • Publication: Australian Good Taste



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