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Skordalia (Garlic Potato)

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      Title: SKORDALIA (GARLIC POTATO)
 Categories: Ethnic, Relishes, Vegetarian, Vegetables
      Yield: 1 Servings
 
  1 2/3 kg Potatoes
     90 g  Garlic heads
      4    Lemons
    370 ml Olive oil
      6    Black olives
      3    Lemon slices
           Sea salt to taste
           Pinch of parsley
 
  This makes enough Skordalia for several meals. Skordalia is a tasty
  side dish. It can also be used as a relish. Keep it refrigerated.
  
  Boil the unpeeled potatoes in water (salted if required, but not
  necessary).
  
  Crush the garlic into a mixing bowl. Peel the potatoes, and add them
  to the bowl whilst they are still hot.
  
  Add a pinch of salt. Mix the garlic and potato mixture to a pulp;
  using a food processor or mixer.
  
  Alternately, add the lemon juice and olive oil gradually, until all
  the ingredients are blended into a smooth mixture.
  
  Put the mixture into a bowl, garnish with parsley, olives and the
  slices of lemon.
  
  Notes:
  
  The amount of garlic can be varied according to taste; like this it
  has a strong flavour.
  
  Skordalia can be surved as a cold side dish, with vegetables.
  
  Posted by Kaz Glover in Intercook
 
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