Heart-Healthy Chopped Idaho® Potato Breakfast Salad

Heart-Healthy Chopped Idaho® Potato Breakfast Salad

Yield: 6 servings; approx. 1 cup each
Calories: 260
Sodium: 125 mg
Fat: 5 g
Protein: 10 g
Cholesterol: 0

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


For the salad

For the dressing


  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.