Skorthalia (Greek Garlic Dip and Sauce)

1. 1

   Add the salt to a large pot of water.

2. 2

   Peel the potatoes and boil in salted water until well done and easily pierced with fork.

3. 3

   Drain.

4. 4

   Sprinkle potatoes with salt and pepper.

5. 5

   In the bowl of a food processor (or with hand mixer) puree the potatoes and garlic until well mixed, about 35-40 seconds.

6. 6

   Still pureeing, slowly add the olive oil and vinegar alternating between them, tasting as you go until the mixture is smooth.

7. 7

   Skorthalia should be creamy and thick.

8. 8

   If it gets too thick add a little water, but no more than 1/4 cup.

* Per serving · 4 servings · Values may vary.

No additional tips available.