Heart-Healthy Chopped Idaho® Potato Breakfast Salad

Ingredients

• 3 large Idaho® potatoes, scrubbed and cut into ¾-inch cubes
• Cooking spray
• 6 egg whites
• 1 cup chopped red pepper
• 1 cup canned chickpeas (garbanzo beans), rinsed and drained

• 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

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 minutes, 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.