2 medium sized potatoes
3 cloves garlic, crushed
1 teaspoon salt
100ml cold water
1 tablespoon of white wine vinegar
180 ml olive oil
Scrub the potatoes and boil them whole, with the skins on, until tender. When cool enough to handle, slip off the skins and leave to go cold. Mash the potatoes, or, preferably, put them through a ‘ricer’ or’ mouli-legume’. This improves the consistency of the dip.
Put all the ingredients in a food processor and whizz up for a few minutes until you have a thick, creamy sauce.
Serve with boiled beetroot and/or fried slices of aubergine and courgette.
The dip also can be used as a dip for crudités