I don’t think you’ve seen this version of potato salad before. Instead of mayo, I tossed warm baby potatoes with a creamy tonnato sauce made from tuna, capers, anchovies, lemon, and a hard-boiled egg, then finished it with plenty of fresh dill and chives. Simple ingredients, big flavor, and a fun Italian twist on a classic. Tonnato Potato Salad Serves: 4–6 Prep Time: 15 minutes Cook Time: 20 minutes Ingredients For the potatoes * 1½ lb baby potatoes * 2 tbsp chopped fresh dill * 2 tbsp chopped fresh chives * Kosher salt and black pepper 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 1. 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. 2. Meanwhile, make the tonnato sauce. Add the t...