Skordalia potato dip

Total time: 45m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 152 Kcal, 2g Protein, 10g Carbohydrates, 11g Fat


  • salted water, boiling
  • 250 g mealy potatoes, peeled, chopped
  • 150 g plain greek yoghurt
  • 30 g olive oil
  • 1 garlic clove, pressed
  • 1 tsp lemon juice
  • 0.25 tsp salt
  • 1 tbsp peppermint, finely chopped

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  • Cook the potatoes in boiling salted water for approx. 20 mins. until soft, remove the pan from the hob and drain the water. Add the white bread to the potatoes in the pan and mash well with a potato masher. Add the yoghurt, oil, garlic and lemon juice, mix well, season with salt and sprinkle the peppermint on top.
  • Tip:

    Before serving, drizzle with a little olive oil and top with black olives.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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