Heart-Healthy Chopped Potato Breakfast Salad

Calories

250 Per Serving

Protein

10g Per Serving

Fiber

6g Per Serving

Calories		250
Total Fat		5.6 g
	Saturated Fat	0.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	3.8 g
Cholesterol		0 mg
Sodium		162 mg
Total Carbohydrate		40 g
	Dietary Fiber	6 g
	Sugars	5 g
Protein		10 g

Dietary Exchanges
2 1/2 starch, 1/2 lean meat

Ingredients

Servings 6 Serving Size about 1 C

Salad Ingredients

3 large 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, drained)

Dressing Ingredients

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

Directions

Tip: Click on step to mark as complete.

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.
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.
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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

Heart-Healthy Chopped Potato Breakfast Salad

Calories

250 Per Serving

Protein

10g Per Serving

Fiber

6g Per Serving

Calories		250
Total Fat		5.6 g
	Saturated Fat	0.8 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	0.8 g
	Monounsaturated Fat	3.8 g
Cholesterol		0 mg
Sodium		162 mg
Total Carbohydrate		40 g
	Dietary Fiber	6 g
	Sugars	5 g
Protein		10 g

Dietary Exchanges
2 1/2 starch, 1/2 lean meat

Ingredients

Servings 6 Serving Size about 1 C

Salad Ingredients

3 large 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, drained)

Dressing Ingredients

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

Directions

Tip: Click on step to mark as complete.

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.
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.
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.

This Heart-Check Certified recipe is brought to you by Idaho Potato Commission.

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