Ingredients
8 oz. russet potatoes, peeled and cut into 2" pieces
Kosher salt
1/2 c. walnuts, plus more for serving
2 cloves garlic, peeled
3 tbsp. lemon juice
2 tbsp. white wine vinegar
1/2 c. extra-virgin olive oil, plus more for serving
2 tbsp. freshly chopped parsley, for serving
Pita bread and cucumber spears, for serving
Preparation
Step 1In a large pot, cover potatoes with water and season generously with salt. Bring to a boil and cook until totally soft, 10 to 15 minutes. Drain and let cool.Step 2Meanwhile, add walnuts to a food processor. Grate garlic over the walnuts and process, while drizzling in lemon juice and vinegar, until nuts are well ground.Step 3Add cooled potato and olive oil and process until a thick but creamy spread forms, adding a few splashes of water to thin, if needed. Season well with salt.Step 4Top with parsley, chopped walnuts, and olive oil. Serve with bread and cucumbers.
Have you made this yet? Let us know how it went in the comments below!
