Heart-Healthy Chopped Idaho® Potato Breakfast Salad
Courtesy of Idaho Potato Commission 6 Servings • 15 Min. Prep Time • 7 Min. Cook TimeIngredients |
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3 large Idaho® potatoes, scrubbed and cut into 3/4-in. cubes |
cooking spray |
6 egg whites |
1 c. chopped red pepper |
1 c. canned chickpeas (garbanzo beans), rinsed and drained |
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For the dressing: |
1 c. fresh parsley, chopped (packed into cup measure) |
2 Tbsp. extra virgin olive oil |
2 Tbsp. fresh lemon juice |
1 Tbsp. real maple syrup |
Directions:
1. Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 min., or until tender (easily pierced with a knife). Drain and place in a serving bowl.
2. Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.
3. Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
* Recipe courtesy of Idaho Potato Commission.