Reviewer:

Reviewed: Nov. 10, 2010

I tried to imitate skordalia I had at an excellent Greek restaurant in Astoria, NY, but I was sorely disappointed. The end product was horribly oily, garlicy (in a bad way), and vinegar-y -- essentially, none of the flavors seem to blend together to make a cohesive, good-tasting skordalia. I have no idea what went wrong or if this is just a flawed recipe, as I followed it to a T. Wasted a lot of olive oil, real bummer.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

nikisue13

Reviewed: May 8, 2010

Nice, tasty and easy. If you put in less garlic you can also serve it as mashed potatoes :)

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Alniyat

Cooking Level: Intermediate

Reviewed: Mar. 19, 2010

I was researching the Mediterranean Diet and was looking for some inspiration, this was a very tasty first start. I did feel it was a little bland on it's own and my husband asked what made it different than mashed potatoes? So after boiling 5 small Yukon potatoes in heavily salted water, I pureed in garlic, lemon juice, Parmesan cheese, dried oregano, and plenty of good olive oil. We enjoyed it spread on a crusty baguette slices with a nice dry red wine. I also spread leftovers on toast this morning - delish!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Baker Beverly

Cooking Level: Expert

Home Town: Omaha, Nebraska, USA

Reviewed: Mar. 15, 2010

Delicious! My husband, an authentic Greek cook, found this recipe a success! Thank you for sharing.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Christina M K

Reviewed: Sep. 30, 2007

nice and simple, thx. just like mother used to make and serve with battered cod filets. i was wondering if we could speed things up by using a good quality mash potatoes mix instead.

Was this review helpful? [ YES ]
4 users found this review helpful