Greek Garlic Sauce Skordalia

by Mary Papoulias-Platis

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O.K. Here it is! The only garlic sauce that Greeks have made famous, “Skordalia”.
When I travel and out of town,  I carefully choose a Greek restaurant by these three items on their menu, garlic sauce, mustard greens, and  beets.  If their menu has omitted these items on their menu, I move on.
My mother taught us to eat this sauce at a very young age.  Warning!! The entire house would smell of this rich garlic sauce for days. She often doubled or tripled the recipe for us kids. So, my brother and I would smear it on a piece of toast and have it as a snack or often times for breakfast. No peanut butter in our house.  Only skordalia!  Most Greeks eat this on their fish, as a dip, or with roasted beets.
Why Eat Garlic?
  • Garlic is low in calories and rich in vitamin C, vitamin B6, and manganese. It also contains trace amounts of various other nutrients.
  • High doses of garlic appear to improve blood pressure for those with known high blood pressure (hypertension). In some instances, supplements may be as effective as regular medications.
  • Garlic contains antioxidants that can help protect against cell damage and aging. It may reduce the risk of Alzheimer’s disease and dementia.
  • Garlic has known beneficial effects on common causes of chronic disease, so it makes sense that it could also help you live longer.
  • Garlic appears to have some benefits for bone health by increasing estrogen levels in females, but more human studies are needed.
Greek Garlic Sauce

Simply Greek: Garlic Sauce - "Skordalia"

The best garlic sauce for your vegetables, fish, or side dish.
Course Appetizer or Side Dish
Cuisine California Greek
Keyword garlic, Sauce
Author Mary Papoulias-Platis


  • 4 Idaho brown potatoes, washed and peeled
  • 3 tablespoons minced garlic
  • 1 cup olive oil
  • 1/3 cup white wine vinegar or white vinegar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper


  1. Place unpeeled potatoes in small pot and bring to a boil. Reduce heat to cook until ready. Test with knife for soft center.
  2. When cooled slightly, peel. and place potatoes and garlic in medium bowl and mash.
  3. Add vinegar, garlic, olive oil, salt and pepper.

  4. Blend thoroughly. Taste again for flavor.

  5. Can be served at room temperature or cold.

Recipe Notes

Can be served at room temperature or cold.
Can be made ahead 1-2 days.
Makes 2 cups.

Other recipes you may like are:

Garlic Poached in EVOO

Roasted Beet Tart

Roasted Beet Tart

Enjoy this incredible garlic sauce!


© 2012 – 2023, Mary Papoulias-Platis. All rights reserved.

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