Chopped Idaho Potato Breakfast Salad
Recipe courtesy of the Idaho Potato Commission.
3 large Idaho potatoes, scrubbed and cut into 3/4-inch cubes
6 large egg whites
1 cup chopped red pepper
1 cup canned chick peas (garbanzo beans), rinsed and drained
1 cup chopped fresh flat-leaf parsley, packed
1/3 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon real maple syrup
- Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl.
- Coat a non-stick 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.
- Add red pepper and chick peas to the bowl, stirring all ingredients to combine; set aside.
- Prepare dressing: purée all ingredients in a blender. Add to salad and toss gently to combine.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 279; Total Fat: 12g; Cholesterol: 0mg; Total Carbs: 36g; Protein: 9g; Sodium: 122mg.
Recipe and photograph courtesy of the Idaho Potato Commission.