Traditional Skordalia
Skordalia is a traditional Greek dip made with mashed potatoes or day-old bread. I’ve also had it made with lima beans and is a close cousin to hummus.
Most are surprised to hear that I am on team potato. The truth is, I never met anyone in a hospital bed because of too many baked potatoes. This statement underscores the satiety benefits of whole, unprocessed plants; there’s an automatic shutoff.
I often ask my patients, ‘When you eat baked potatoes, do you eat 4 or 5?” I always get a funny response back, “No, it’s just one.”
Potato chips, Pringles, tater tots, French fries and hash browns are processed and altered forms of potatoes and, as a result, cause over consumption.
Frito Lay event goads us with, “Betcha can’t eat just one.” And we can’t.
Please, don’t fear the humble potato in its “from the ground” and intact form. Indeed, potatoes are high in potassium and fiber which are two things Americans are deficient of.
Try this beautiful dip in the summertime when you may not feel like eating a baked potato. It’s a beautiful accompaniment to a color- and fiber-rich salad or grilled meats.
The Ingredients
2 medium to large baking potatoes – brown Idaho is preferred for it’s fluffiness and lower water content
6 – 8 large garlic cloves, minced
1 cup finely chopped walnuts, Salt, to taste
Juice of 1 lemon
½ cup olive oil
¼ cup red wine vinegar
The Method
Peel the potatoes and chop into 1-inch pieces. Boil them until very tender, about 25 minutes. Allow them to cool and place them, the minced garlic, walnuts and salt in the bowl of a food processor and puree for 30 – 40 seconds. With the motor running, slowly pour in the lemon juice, olive oil and vinegar, alternating among each, and continue pureeing for 2 – 4 minutes, until mixture is smooth and a little looser than mashed potatoes in texture. It will be grainy because of the walnuts.
Serve with toasted pita, raw vegetables or grilled meats.