Skordalia (Greek Garlic Dip) - Vegan

By jacewildman

Ingredients

• 12 oz. yellow potatoes, peeled
• Kosher salt, as needed, plus 1 tablespoon and 1 teaspoon
• 8 medium cloves garlic, minced
• 3/4 cup whole blanched almonds
• 1/2 cup extra-virgin olive oil
• 1/2 cup water
• 6 tablespoons freshly squeezed lemon juice
• 2 tablespoons white wine vinegar
• Freshly ground black pepper

Details

Servings 3
Adapted from keyingredient.com

Preparation

Step 1

Put the potatoes in a medium saucepan and cover with cold water by 2 inches and season generously with salt. Bring to a boil over high heat, lower the heat to maintain a gentle simmer and cook until very tender, about 30 minutes.

Drain the potatoes and let cool slightly. Coarsely chop the potatoes, then mash them or run them through a ricer into a medium bowl.

Meanwhile, on a cutting board, lightly sprinkle the garlic with a generous pinch of the salt and smash it into a fine paste with the side of a chef knife or cleaver.

In a food processor, combine the garlic, almonds, and oil and puree into a paste. Mix the oil mixture into the potatoes until incorporated; then mix in the 1 tablespoon and 1 teaspoon salt, water, lemon juice, and vinegar and season with pepper, to taste.