Beets, Snow Peas, and New Potatoes with Garlic-Parsley Skordalia
Skordalia is a traditional Greek garlicky puree enriched with potatoes, nuts, and bread. The skordalia base can be made up to 3 days ahead; stir in the yogurt just before serving. Skip bland crudités (baby carrots, celery sticks) and try earthy beets infused with cinnamon, red potato wedges, and crisp sautéed snow peas. In addition to a dip, you can use the skordalia as a spread for sandwiches or crostini.