Heart-Healthy Chopped Idaho® Potato Breakfast Salad

Get a real energy boost with this delicious, healthy and fortifying breakfast option.


For the salad

  • 3 large Idaho® potatoes, scrubbed and cut into 3/4-inch cubes; approx. 3 cups
  • Cooking spray
  • 6 egg whites
  • 1 cup chopped red pepper
  • 1 cup canned chickpeas (garbanzo beans), rinsed and drained

For the dressing

  • 1 cup fresh parsley, chopped (packed into cup measure)
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon real maple syrup


  1. 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.
  2. Lightly spray 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.
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Yield: 6
Serving Size: 1 cup
Calories: 260
Sodium: 125 mg
Fat: 5 g
Protein: 10 g
Cholesterol: 0

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