Crispy Smashed Fingerling Potato and Egg Salad with Tonnato Dressing
Smashed fingerling potatoes roasted until shatteringly crisp, tossed with jammy eggs and a briny tuna-anchovy tonnato dressing. Ready in 1 hour.
Tonnato — Italy's creamy tuna-anchovy sauce — is one of the most underused pantry weapons in a home cook's arsenal. It tastes rich and deeply savory without being heavy, and it clings to crispy surfaces the way a good vinaigrette never quite can. Here it replaces the mayo-heavy dressing of a classic potato salad with something sharper and more interesting.
The move that makes this recipe work: smash the boiled fingerlings flat before roasting them at high heat on a dry, oiled sheet pan. That maximizes the surface area touching the hot metal, which means shattering edges and a tender, steamy center — think hash brown meets roasted potato. The tonnato goes on warm (not hot) so the dressing loosens slightly and soaks into every crack. Serve it as a confident weeknight main alongside a simple green salad, or bring it to a dinner party at room temperature where it holds up far better than traditional potato salad. If the dressing tastes flat, it needs lemon — add juice in small increments until the brine sings.
Ingredients
- ▸ 2 lbs fingerling potatoes
- ▸ 3 tbsp extra-virgin olive oil, divided
- ▸ 1 tsp Diamond Crystal kosher salt, plus more for boiling
- ▸ 0.5 tsp freshly ground black pepper
- ▸ 4 large eggs
- ▸ 3 oz Ortiz tuna in olive oil, drained
- ▸ 4 oil-packed anchovy fillets
- ▸ 1 small garlic clove
- ▸ 3 tbsp fresh lemon juice, divided
- ▸ 2 tbsp drained capers, divided
- ▸ 0.25 cup mayonnaise
- ▸ 2 tbsp warm water
- ▸ 0.25 tsp white pepper
- ▸ 3 tbsp fresh flat-leaf parsley leaves, roughly chopped
- ▸ 2 tbsp fresh chives, thinly sliced
- ▸ 1 tbsp nonpareil capers, for garnish
- ▸ 0.5 tsp Aleppo pepper flakes, for garnish
- ▸ Flaky sea salt, for finishing
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Instructions
Boil the Potatoes
- 1. Fill a large saucepan with cold water, salt generously until it tastes like mild sea water, and add the fingerling potatoes. Bring to a boil over high heat, then reduce to a steady simmer. Cook until a paring knife slides through the thickest potato with zero resistance, about 18-22 minutes — you're going fully tender here, not al dente.
- 2. Drain the potatoes and spread them on the sheet pan in a single layer. Let them steam-dry, uncovered, for 10 minutes — you'll see the surface go from shiny to matte as moisture evaporates. This step is non-negotiable for crispiness.
Jammy Eggs
- 1. While the potatoes dry, bring a small saucepan of water to a full rolling boil over high heat. Lower the eggs in gently with a slotted spoon. Set a timer for exactly 7 minutes, then transfer the eggs immediately to an ice bath. Leave them there for at least 5 minutes — the shells should feel cold all the way through before you peel them. Set aside.
Smash and Roast
- 1. Preheat the oven to 450°F with a rack in the upper third. Drizzle 2 tablespoons of the olive oil over the dried potatoes on the sheet pan. Using the flat bottom of a measuring cup or glass, press down firmly on each potato until it cracks and flattens to about ½ inch thick — you want it to split open, not disintegrate. Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
- 2. Roast on the upper rack for 20-25 minutes, without touching or flipping, until the undersides are deeply golden and the edges are visibly crisped and lacy. You'll hear a faint sizzle when you crack the oven door. If the tops look pale, switch to broil for 2 minutes, watching constantly.
Make the Tonnato Dressing
- 1. While the potatoes roast, combine the drained tuna, anchovy fillets, garlic clove, 2 tablespoons of the lemon juice, 1 tablespoon of the drained capers, and mayonnaise in a blender. Blend on high for 30 seconds, scraping down the sides once — the mixture should be completely smooth and pale ivory in color, with no visible chunks. Add the warm water and blend again for 10 seconds. Taste: the dressing should be savory, tangy, and just barely creamy. Add the remaining 1 tablespoon of lemon juice if it needs brightness. Season with white pepper.
Assemble
- 1. Transfer the hot smashed potatoes to a large mixing bowl. Let them cool for 3-4 minutes — if they're too hot, the dressing will seize and lose its creamy consistency. You want them warm, not steaming.
- 2. Peel and halve the jammy eggs lengthwise. The yolks should be set at the edges and dark golden-fudgy at the center. If they're still translucent, they needed another 30-60 seconds.
- 3. Pour three-quarters of the tonnato dressing over the warm potatoes and fold gently with a rubber spatula, turning rather than stirring, to keep the crispy edges intact. Add the remaining 1 tablespoon of capers and the flat-leaf parsley. Fold once more.
- 4. Transfer to a serving platter. Nestle the egg halves across the top. Spoon the remaining tonnato dressing over everything in thin ribbons. Scatter the chives, 1 tablespoon of nonpareil capers, and Aleppo pepper flakes over the top. Finish with a pinch of flaky sea salt and a drizzle of the remaining 1 tablespoon of olive oil.
Cook's Notes
- Dry the potatoes completely after boiling — any residual surface moisture will steam the potatoes on the pan instead of crisping them, and you'll lose the shattery edges that make this worth making.
- The dressing can be made up to 4 days ahead and stored in a sealed jar in the refrigerator; whisk in 1-2 tsp of warm water before using if it has thickened.
- Use the full 450°F roasting temperature — lower temps produce soft, pale potatoes rather than the crackly, golden crust this recipe depends on.
- Dress the potatoes while they're still warm, not hot and not cold; warm potatoes absorb the tonnato into every crack, cold ones don't.
Pro Tips
- → If your tonnato dressing breaks or looks grainy after blending, the tuna was likely too dry — add 1 additional tablespoon of warm water and blend again for 20 seconds. It should re-emulsify immediately.
- → Smash the potatoes decisively — one firm press rather than several tentative ones. Multiple presses tear the flesh too much and you lose the intact center that contrasts with the crispy exterior.
- → Don't line the sheet pan with parchment for this recipe; direct contact with the oiled metal surface is what creates the deeply browned crust. Parchment insulates and steams the underside.
- → Anchovy quality matters more than tuna quality in the dressing — a single bad, overly fishy anchovy will dominate everything. Taste one before it goes in the blender; it should smell briny and savory, not sharp or ammonia-like.
- → If you're scaling this to 8 servings, use two sheet pans and don't attempt to crowd one — the single biggest failure mode is pan overcrowding, which creates soft, pale potatoes that steam rather than roast.
- → For dinner party presentation, build the platter with the eggs placed last and the dressing ribboned on at the table — the heat from the potatoes gently warms the eggs from below, and the whole thing looks assembled rather than tossed.
What to Serve With This
A crisp, bone-dry white wine is the obvious call here. Vermentino from Sardinia — something like Argiolas Costamolino — has a saline mineral edge and enough acidity to cut through the rich tonnato without steamrolling the delicate tuna flavor. If you want something French, a Muscadet Sèvre et Maine sur lie works for the same reason: briny, lean, and palate-cleansing between bites.
For beer, go with a Czech-style pilsner like Pilsner Urquell. The soft bitterness and clean grain character don't fight the anchovies the way an IPA would. If you're skipping alcohol, a sparkling water with a squeeze of lemon and a few drops of white wine vinegar — strange as it sounds — echoes the acidity in the dressing and keeps the palate fresh.
On the side, a simple shaved fennel and arugula salad dressed with nothing but olive oil, lemon, and flaky salt works perfectly. The peppery arugula mirrors the capers in the tonnato; the fennel provides crunch and anise contrast. A thick slice of toasted sourdough rubbed with a halved garlic clove is all you need to mop up leftover dressing from the plate — don't skip it.
Variations & Substitutions
For a dairy-free version, the recipe is already dairy-free as written — just verify your canned tuna is packed in olive oil, not a blend with soy additives. The tonnato dressing gets its creaminess from the tuna and egg yolk emulsion, not cream or cheese, so no swaps are needed.
To make this vegetarian, replace the tuna with 3 tbsp of white miso and 1 tbsp of finely minced sun-dried tomatoes packed in oil. Blend as directed. The umami depth won't be identical, but it's close enough to be genuinely satisfying. Keep the anchovies out and add an extra 1 tsp of capers for the brine hit. The resulting dressing is slightly thicker — thin it with an additional 1-2 tbsp of warm water.
For a heartier dinner version, add 4 oz of thinly sliced bresaola or good canned sardines (drained and laid over the top rather than blended in) and double the soft-boiled eggs to 6. Scale the tonnato dressing by 1.5x to coat everything properly — a small batch of dressing on a large volume of potatoes is the most common reason this salad falls flat. The extra dressing also keeps well refrigerated for up to 4 days and works as a dip for raw vegetables or a spread for sandwiches.
Frequently Asked Questions
Can I make the tonnato dressing ahead of time? ▼
Yes — the dressing keeps refrigerated in an airtight jar for up to 4 days. The flavor actually improves after a few hours as the anchovy and lemon integrate. Whisk it briefly before serving, and thin with 1-2 tsp of warm water if it has thickened in the fridge.
What if I can't find fingerling potatoes? ▼
Baby Yukon Golds work almost as well — halve them rather than smashing whole, since they're rounder and will fall apart if smashed aggressively. Avoid waxy red potatoes, which don't crisp as reliably, and russets, which crumble too easily after boiling.
How do I get the eggs perfectly jammy every time? ▼
Bring a pot of water to a full rolling boil before adding cold eggs straight from the fridge. Cook exactly 7 minutes, then transfer immediately to an ice bath for at least 5 minutes. At 7 minutes, the white is fully set and the yolk is just barely fudgy at the center — this is the sweet spot for this salad.
Can I serve this salad cold? ▼
You can, but it's best warm or at room temperature. Cold potatoes firm up and lose the textural contrast between the crispy edges and the creamy interior. If making ahead, reheat the potatoes on a sheet pan at 425°F for 8-10 minutes before tossing with the dressing.
What brand of canned tuna works best for the dressing? ▼
Use a tuna packed in olive oil — Ortiz is the gold standard for depth of flavor and texture, though it costs more. Genova Tonno in olive oil is a solid everyday option available at most grocery stores. Avoid water-packed tuna for this dressing: it produces a grainy, pale result that lacks richness.
Can I freeze leftover tonnato dressing? ▼
Freezing is not recommended — the emulsion breaks on thawing and the texture becomes grainy. Since the dressing lasts 4 days refrigerated and the recipe makes exactly enough for 4 servings, there's rarely leftovers. If you've doubled the batch, store the extra in the fridge rather than the freezer.
My potatoes aren't crisping up — what went wrong? ▼
Two common culprits: the potatoes were too wet when they went onto the pan, or the pan was overcrowded. Dry the boiled potatoes thoroughly with a paper towel before smashing, and make sure they're in a single layer with at least 1 inch of space around each one. Crowded pans steam instead of roast.
Can I double this recipe for a crowd? ▼
Easily — use two rimmed half sheet pans and roast on separate oven racks, swapping their positions halfway through so both pans get equal direct heat. Double all dressing ingredients as well; don't try to stretch a single batch of dressing across double the potatoes, or the flavor will be too thin.
Is there a substitute for anchovy fillets in the tonnato? ▼
If you truly dislike anchovies, use 1 tbsp of white miso and 1 tsp of soy sauce instead. You won't get the same oceanic depth, but the salty-umami backbone will still carry the dressing. Anchovy paste (from a tube) is a convenient 1:1 swap if you have it — use 1 tsp in place of 2 fillets.
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