Green Beans with Garlic Potato Dip (Fasolakia me Skordalia)
- Margaret Pahos
- Apr 2
- 3 min read
Greek Green Beans with Garlic Potato Dip (Fasolakia me Skordalia) – A delicious Mediterranean classic! Tender snake beans tossed in a zesty lemon-honey dressing pair perfectly with rich, garlicky skordalia for a bold, flavorful combo. This dish is perfect for Lent, vegetarians, or anyone craving a wholesome side. Serve with gluten-free bread to soak up every bite and enjoy the ultimate Greek experience. Let’s get cooking!
Story Behind the Recipe
This recipe was a staple in our home, especially during the Lenten period leading up to Easter. My mother would cook tender green or snake beans from our garden and pair them with her rich, garlicky skordalia for a wholesome lunch. Served with bread or pita, a crisp lettuce salad and tangy pickled vegetables often accompanied it. Simple, nourishing, and full of Mediterranean flavor, this dish brings back memories of family meals shared around the table.
Watch How to Make It
IMPORTANT TO READ - detailed video
I originally created the Snake Beans with Lemon Honey Dressing and Skordalia (Greek Garlic Potato Dip) as two separate recipes but later decided to combine them into one for a more a complete dish which is the way my mother served it. For the individual recipes and detailed video, click below 👇🏼
Snake Beans with Lemon Honey Dressing
Serves: 6 (as side dish)
Prep Time: 5 minutes
Cook Time: 15 minutes
INGREDIENTS
300g-400g snake beans, trimmed
¼ cup walnuts, crushed
2 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard
Sea salt, to taste
Freshly ground black pepper, to taste
INSTRUCTIONS
1. Boil the Snake Beans: Bring a large pot of salted water to a boil. Add the snake beans and cook for 6-7 minutes, or until tender yet still vibrant in colour. Immediately drain the beans and transfer them to a bowl of ice water to halt the cooking process. Once cooled, drain thoroughly.
2. Prepare the Dressing: In a small jar, or deep bowl, add the olive oil, lemon juice, honey and Dijon mustard. Shake well or whisk until emulsified, creamy and golden.
3. Season & Serve: Place the cooked beans on a serving dish. Season with a generous amount of sea salt and pepper and drizzle over the lemon honey dressing. Sprinkle the crushed walnuts over the top and gently toss.
Greek Garlic Potato Dip (Skordalia)
Prep Time: 10 minutes
Boiling Time: 15+ minutes
Note: This recipe makes a generous batch, perfect for sharing and storing leftovers! If you need a smaller portion, simply halve the ingredients for a more manageable serving.
INGREDIENTS
800g white potatoes, peeled
4 fresh garlic cloves, chopped
½ cup (125ml) freshly squeezed lemon juice
½ cup (125ml) olive oil
1 ½ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons cold water
To Garnish:
Extra virgin olive oil
Parsley, finely chopped
Paprika
To Serve:
Pita bread, gluten-free
INSTRUCTIONS
1. Boil the Potatoes: Place the peeled potatoes in a pot of boiling, salted water (add at least a teaspoon of salt). Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain well and allow to completely cool (Cooling prevents overworked starches, keeping skordalia creamy, not gummy or gluey).
2. Blend the Ingredients: Transfer the potatoes to a food processor. Add the garlic, olive oil, lemon juice, sea salt, and black pepper. Pulse to combine until smooth. If needed, add a few tablespoons of cold water to loosen the consistency.
3. Adjust & Garnish: Taste and adjust seasoning as needed. Serve in a bowl, drizzled with extra virgin olive oil and garnished with paprika and parsley.
4. Serve & Enjoy: Serve at room temperature with pita, as part of a Greek mezze platter or as my mum served it, alongside snake beans. Find the recipe HERE.
Storing Leftovers - Skordalia can be stored in an airtight container in the fridge for up to 3-4 days. The flavours will continue to develop, making it even more delicious! Before serving, give it a quick stir and, if needed, adjust the consistency with a splash of water or lemon juice.
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Margaret Pahos @CreateCookShare
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