Vegan Skordalia
This gluten-free skordalia garlic potato dip is really versatile. Serve with pita bread and crudités, grilled vegetable kebabs, or on sandwiches and wraps.
Ingredients
- 4 cups (720g) peeled and cubed potatoes (4 large)
- 1 cup (240ml) extra-virgin olive oil
- 2 tablespoons white vinegar, plus more to taste
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 cup (130g) blanched slivered almonds
- 1 tablespoon minced fresh garlic, plus more to taste (3 cloves)
- 1 teaspoon onion powder, plus more to taste
- 1 teaspoon Celtic sea salt, plus more to taste
- 1/8 teaspoon freshly ground black pepper, plus more to taste
- 2 tablespoons finely chopped flat-leaf parsley, plus more to taste (optional)
- 2 tablespoons finely chopped chives, plus more to taste (optional)
Instructions
-
In a medium saucepan, place the diced potatoes, cover with cold water and 1 teaspoon of salt, and bring the pot to a boil. Reduce the heat to medium-high, and simmer for 7 to 10 minutes, until the potatoes are cooked through. Drain your potatoes, and allow to cool slightly. Gently mash the potatoes with a masher or ricer.
-
Throw the olive oil, blanched almonds, minced garlic, and onion powder into your high-speed blender or food processor fitted with the s blade, and process until you have a smooth paste.
-
In a bowl, fold the garlic paste through the potatoes, then add the lemon juice, vinegar, salt, and pepper. Tweak amounts to taste. Stir through the parsley and chives, if desired.
Recipe Notes
Photo by Trent Lanz and styling by Alicia Buszczak