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Potato Skordalia

  • Yield: About 4 cups.


  • 1 pound boiling potatoes, halved (leave skin on)
  • 5 garlic cloves
  • 1 teaspoon salt
  • 2 tablespoons good-quality red wine vinegar
  • 2 tablespoons fresh lemon juice
  • Three-fourths to 1 cup extra-virgin olive oil


  • In a large saucepan bring salted water to a boil. Add the potatoes and cook 15 minutes, or until tender. Drain and cool. Peel the potatoes. Push them through a ricer into a bowl. Pound the garlic with salt in a mortar and pestle until smooth and add to the potatoes. Gradually add the vinegar, lemon juice, and three-fourths cup of the oil, pounding or stirring constantly. Taste and season with salt and freshly ground pepper to taste and add more oil if desired.