Garden Veggie-Feta Potato Salad

Wisconsin Cheese Garden Veggie-Feta Potato Salad Recipe
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 bowl. Slowly whisk in olive oil. Season with salt and pepper to taste.

Potato Salad:

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

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.

Nasonville Dairy has been making feta cheese for over 30 years. Crafted by certified Master Cheesemakers, this award-winning feta brightens dishes with a sprinkle of tart, salty and fresh flavors.

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