Skordalia (Garlic and potato dip with walnuts or almonds)
1/2 cup Sitia Extra Virgin Olive Oil 2 lbs of potatoes 6 - 8 garlic cloves, finely chopped 1/2 teaspoon salt 4 tablespoons lemon juice or vinegar 1/3 lb roughly ground walnuts or almondsBoil potatoes and before they go entirely cold, peel and put them in a blender along with the garlic, salt, olive oil and lemon juice (or vinegar). At the end, add walnuts (or almonds) until mixture becomes creamy. This puree goes well with fish, as well as fried vegetables.