We were on our way home tonight and realized we hadn’t planned any meals, so we popped in to Whole Foods to see if anything caught our eye — salmon fillets and heirloom tomatoes were both on sale, so we bought both, along with a few potatoes. It wasn’t until we got home that I wondered if we had the ingredients to make skordalia, and when I saw we did, I decided to give it a try. I cut the oil in the recipe below more than half, and should have cut the garlic in half as well — it was *extremely* garlicky (Even Lisa, who usually *doubles* the garlic in recipes, thought it was a bit much). Still, it was delicious, especially when it mixed a bit with the juices from the tomatoes, which were just topped with some balsamic, a little olive oil, and fresh basil.

Potato Skordalia (from The Olive and the Caper)
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1 large russet potato, peeled and cut into 1-inch pieces
1/3 cup blanched almonds (or pine nuts)
15 cloves of garlic (!!!)
1 cup olive oil
1 tbsp red wine vinegar
1/2 tsp salt

Boil potatoes over high heat until soft all the way through, about 10 minutes.
Transfer the potatoes to a food processor. Add the remaining ingredients and blend until smooth.