Tonnato Potato Salad Recipe
Tonnato potato salad is a creamy, mayo-free twist on a classic. Warm baby potatoes are tossed in a savory blender sauce made from canned tuna, anchovies, capers, and lemon, then finished with fresh dill and chives.
Video
Ingredients
For the potatoes
- 1½ pounds baby potatoes
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- Kosher salt and black pepper to taste
For the tonnato sauce
- 1 5 oz can tuna packed in oil, drained
- 1 hard-boiled egg
- 1 tsp capers
- 3 anchovy fillets
- 2 tbsp fresh lemon juice
- ¼ cup chicken or vegetable broth
- 2-3 tbsp olive oil if needed
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook until fork-tender, 15–20 minutes. Drain and let cool slightly before cutting into bite-size pieces.
- Meanwhile, make the tonnato sauce. Add the tuna, egg, capers, anchovies, lemon juice, and broth to a blender. Blend until smooth and creamy, adding a little olive oil if needed to loosen the sauce.
- Place the warm potatoes in a large bowl and pour the tonnato sauce over top. Toss gently to coat.
- Fold in the dill and chives. Taste and season with salt and pepper as needed.
- Transfer to a serving bowl and finish with extra herbs and freshly cracked black pepper. Serve warm, at room temperature, or chilled.
Notes
- Dress the potatoes while still warm so they soak up the sauce as they cool.
- Tuna packed in oil gives the sauce the best flavor and creaminess.
- The anchovies won't make it taste fishy, they just add a deep, savory backbone. Don't skip them!
- Blend the sauce until completely smooth. If it's too thick, add broth a splash at a time until it pours easily.
- Hold off on adding salt until after tossing, capers and anchovies bring a lot of brininess on their own.
- This salad is great made ahead. The flavors deepen overnight; just stir well and add a fresh squeeze of lemon before serving.
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