Ingredients:
500g potatoes (for boiling, always use Desiree potatoes)
4-6 cloves of garlic, crushed
300-400 ml good-quality olive oil
3 tablespoons white wine vinegar
1 1/2 teaspoon of cooking salt (1 tsp for boiling and an additional 1/2 teaspoon when making potatoes)
1/2 teaspoon white pepper, freshly ground

Method:
1. Wash the potatoes thoroughly, leaving their skins on.
2. Fill a pot with water, add your potatoes and bring to a boil. Add a teaspoon of salt and cook until tender.
3. Drain and peel the potatoes when they are cool enough to handle.
4. Push the potatoes through a potato ricer into a large bowl.
5. Add the garlic, salt, pepper and vinegar.
6. While mixing thoroughly, gradually add the lemon juice and olive oil one after the other until your skordalia is nice and thick.
Have a taste of the dip. If necessary, add more salt, lemon juice, vinegar or even garlic.