Garden Veggie-Feta Potato Salad

Garden Veggie-Feta Potato Salad
Active Time
35 minutes


Lemon-Herb Vinaigrette:

Potato Salad:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Feta can be used in this recipe.


Lemon-Herb Vinaigrette:

  1. Whisk the parsley, thyme, lemon juice and white wine vinegar in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.

Potato Salad:

  1. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce the heat; cook, uncovered, for 10-12 minutes or until potatoes are just tender. Drain and cool. Meanwhile, cook lima beans according to package directions. Rinse in cold water; drain. 
  2. Place corn in a Dutch oven; cover with water. Bring to a boil. Reduce the heat; cook, covered, for 4-5 minutes or until just tender. Drain corn; immediately place in ice water. Drain and pat dry. Cut kernels from the cob.
  3. Cut potatoes into 1-inch pieces. Combine the potatoes, lima beans and corn in a large bowl. Gently toss with reserved vinaigrette. Fold in feta, olives, green onions and mint. Adjust seasonings as desired. Store in the refrigerator.

Cheesemonger Tip

Select for cheesemonger info

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Keep feta in the brine until ready to eat; the brine preserves the cheese.

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