I love Mediterranean food. The original recipe is of Greek origin, and uses potatoes. It is very tasty as is, but for someone looking to lighten it up a bit, edamame works great. However, nothing should stop you from using potatoes – just adjust the proportions and the cooking/boiling time. You could serve this as a starter with pita triangles, crackers, bread or crudites – in this case you could chill it for about an hour before serving. Or, use it as a side for your grilled or broiled chicken, pork, beef, or fish, and serve scordalia at room temperature. Either way, it’s delicious!