Skordalia

1. 1

   In a medium saucepan, cover the potato with cold water and bring to a boil.

2. 2

   Cook until tender, about 20 minutes.

3. 3

   Let cool slightly, then peel and coarsely mash.

4. 4

   In a food processor, pulse the almonds with the garlic until minced.

5. 5

   Add the potato and pulse just until combined.

6. 6

   With the machine on, add the oil in a slow, steady stream.

7. 7

   Add the vinegar and process until blended.

8. 8

   With the machine on, add the sparkling water in a slow, steady stream and process until the Skordalia is creamy.

9. 9

   Season with salt and white pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.