Greek Green Beans with Skordalia (Garlic Potato Dip)
Updated: 4 days ago
Greek Green Beans with Skordalia (Garlic Potato Dip) brings together tender snake beans in a zesty lemon-honey dressing, crunchy walnuts and creamy, garlicky potatoes. A delicious, naturally gluten-free Greek family favourite.
About Greek Green Beans with Skordalia
Growing up, this was a meal we often enjoyed at home, particularly during Lent in the weeks leading up to Greek Easter. My mother would cook fresh green or snake beans from our garden and serve them alongside her homemade skordalia, a wonderfully creamy Greek garlic potato dip.
There was always bread or pita on the table, often with a crisp lettuce salad and tangy pickled vegetables. Nothing complicated, just beautiful food made from simple ingredients and shared around the family table.
In this version, I toss tender snake beans in a fresh lemon and honey dressing, add crushed walnuts for a little crunch and serve them with my mother's rich, garlicky skordalia.
The contrast is what makes this dish so delicious. Fresh, tangy green beans alongside smooth, lemony potatoes with plenty of garlic. And, of course, a piece of gluten-free bread or pita to scoop everything up!
Watch How to Make Greek Green Beans with Skordalia
Helpful Tips
Choosing the Green Beans
Snake beans are wonderfully long and have a slightly firmer texture than regular green beans. If they're unavailable, ordinary green beans are a suitable alternative. Trim the ends before cooking, cutting particularly long beans into manageable lengths if preferred.
Keep the Beans Bright and Tender
Boil the snake beans until tender but still vibrant green, then immediately transfer them to iced water. This stops the cooking process and prevents them from becoming overly soft. Drain thoroughly before adding the dressing.
Get the Skordalia Texture Right
Allow the boiled potatoes to cool completely before blending. Pulse the ingredients briefly rather than processing continuously, as overworking potatoes can release too much starch and make the dip gluey.
Adjust the Garlic to Your Taste
Skordalia is meant to have a bold garlic flavour. My mother's recipe uses four fresh cloves, but you can reduce the amount slightly if you prefer a milder dip.
Make the Dressing Ahead
The lemon-honey dressing can be prepared in advance and refrigerated in a sealed jar. Shake or whisk again before serving, as the ingredients may separate.
A Generous Batch of Skordalia
This recipe makes plenty of skordalia, so don't worry if you have some left over. Enjoy it with gluten-free pita, fresh vegetables, grilled fish or as part of a Greek mezze platter.
Make It Vegan
Replace the honey with maple syrup for a vegan variation. The flavour will be slightly different. Check that your Dijon mustard and bread are suitable for your dietary needs.
Storage and Leftovers
Store the beans and skordalia separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing separate if preparing the beans ahead. Stir the skordalia before serving and add a small splash of cold water if it has thickened.
Watch How to Make Both Recipes
Watch how to bring these two Greek family favourites together into one delicious meal.
For a closer look at each part of the recipe, I've also created separate step-by-step videos:
Greek Green Beans with Skordalia (Garlic Potato Dip)
Serves: 6
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Category: Lunch or Side Dish
Recipe Cuisine: Greek
Note: Allow additional time for the boiled potatoes to cool completely before preparing the skordalia. This cooling time is not included in the total time.
INGREDIENTS
Snake Beans with Lemon Honey Dressing
300–400 g snake beans, trimmed
¼ cup crushed walnuts
2 tablespoons (40 ml) extra virgin olive oil
3 tablespoons fresh lemon juice
1 tablespoon honey
1 teaspoon Dijon mustard (gluten-free)
Sea salt, to taste
Freshly ground black pepper, to taste
Greek Garlic Potato Dip (Skordalia)
800 g white potatoes, peeled
4 fresh garlic cloves, chopped
½ cup (125 ml) freshly squeezed lemon juice
½ cup (125 ml) olive oil
1½ teaspoons sea salt
½ teaspoon white pepper
2 tablespoons (40 ml) cold water, if needed
To Garnish
Extra virgin olive oil
Fresh parsley, finely chopped
Paprika
To Serve
Gluten-free pita or crusty gluten-free bread
INSTRUCTIONS
1. Boil the Potatoes for the Skordalia
Place the peeled potatoes in a pot of boiling, salted water, adding approximately 1 teaspoon of salt to the water.
Boil for 15–20 minutes, or until fork-tender. Drain thoroughly and allow the potatoes to cool completely before preparing the skordalia. This helps prevent the potatoes from becoming gummy when blended.
2. Cook the Snake Beans
While the potatoes are cooking, bring a separate large pot of salted water to a boil.
Add the trimmed snake beans and cook for 6–7 minutes, or until tender but still vibrant green.
Immediately drain and transfer the beans to a bowl of iced water to stop the cooking process. Once cooled, drain thoroughly and set aside.
3. Prepare the Lemon Honey Dressing
In a small jar or deep bowl, combine the extra virgin olive oil, fresh lemon juice, honey and Dijon mustard.
Shake or whisk until the dressing is smooth, creamy and golden.
4. Dress the Green Beans
Arrange the cooked snake beans on a serving platter.
Season with sea salt and freshly ground black pepper, then drizzle over the lemon honey dressing.
Scatter the crushed walnuts over the beans and gently toss until evenly coated.
5. Prepare the Skordalia
Transfer the completely cooled potatoes to a food processor.
Add the chopped garlic, olive oil, lemon juice, sea salt and white pepper.
Pulse briefly until combined and smooth, taking care not to overprocess the potatoes.
If the skordalia is too thick, add up to 2 tablespoons of cold water to loosen the consistency.
6. Garnish the Skordalia
Taste and adjust the seasoning if needed.
Transfer the skordalia to a serving bowl or spread it generously onto a serving platter.
Drizzle with a little extra virgin olive oil and finish with a sprinkle of paprika and finely chopped parsley.
7. Serve the Green Beans with Skordalia
Serve the lemon-honey dressed snake beans alongside the creamy garlic potato dip, or arrange the beans over the skordalia on a large serving platter.
Enjoy at room temperature with gluten-free pita or crusty bread, scooping up the garlicky potatoes, tender green beans and zesty dressing in every bite.
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Margaret Pahos @CreateCookShare
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