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Recipe: Chilled Haricot Vert-fingerling Potato Salad

Summer is salad season—and at Snapchef, we like to make sure our chefs are knowledgeable

about a wide range of unique, fresh and delicious salad options beyond those with just lettuces. Here is a mixed bean salad with tri-colored roasted potatoes that can make a meal unto itself for either lunch of dinner, or a great accompaniment to a summer feast.


  • 8 ounces haricot vert (cleaned blanched and chilled)
  • 8 ounces baby yellow wax beans (cleaned blanched and chilled)
  • 2 tablespoons olive oil
  • 16 ounces tri-colored fingerling potatoes (washed sliced into coins 1/8″ thick and roasted)
  • 1 cup red onion peeled and julienned thin
  • 1/2 cup white cheddar cheese diced small


  • 6 to 8 cloves garlic
  • 1 shallot, peeled and halved
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • Coarse salt and freshly ground pepper
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/2 teaspoon freshly squeezed lemon juice
  • 1 teaspoon cracked black pepper
  • 2 teaspoons Garlic Salt
  • 4 tablespoons micro basil


  • In a mixing bowl, mix potatoes with olive oil and Garlic Salt.
  • Spread potatoes on a cookie sheet and bake at 350℉until tender. Set aside and keep at room temperature for the salad.
  • In a large mixing bowl, mix together green and yellow beans, roasted potatoes, red onion and cheddar cheese.
  • Toss together with Roast Shallots-Black Pepper Vinaigrette.
  • Season with cracked black pepper and Garlic Salt.
  • Serve in a bowl or on 8 individual plates. Garnish with micro basil sprigs.

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