[1] Potato-and-chickpea salad for breakfast (photo © Idaho Potato Commission).

[2] Cube and boil russet potatoes (photos #2 abd #5 © Good Eggs).

[3] Add a can of protein-packed chickpeas (photo © DeLallo).

[4] Egg whites are also a great source of protein (photo © C.A. Creative | Unsplash).

[5] Red bell peppers add color and fiber.

[6] Parley adds green to the salad (photo © Cava).

Potato salad to start your day off? Yes, and this is a healthy potato salad breakfast recipe.

September is National Better Breakfast Month, and here’s something a bit different: a breakfast potato salad.

There’s no mayo—it’s a heart-healthy olive oil vinaigrette. And it’s packed with protein from chickpeas and egg whites.

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

> Check out these breakfast salad recipes.

> There are more interesting breakfast recipes below.

> The different types of potatoes.

> The history of potatoes.

> The history of potato salad.

> The history of chickpeas.
 
 
RECIPE: IDAHO POTATO BREAKFAST SALAD

 
Ingredients For The Salad

 
For The Dressing

 
Preparation

1. PLACE the potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat. Boil the 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.

3. FLIP the skillet over onto a clean cutting board, releasing the egg whites. Chop the egg whites and add them to the serving bowl.

4. ADD the red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside.

5. PREPARE the dressing: Purée all ingredients in a blender. Pour over the salad and toss gently to combine.
 
 
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These are not your everyday bacon and eggs, oatmeal, and pancakes!

 
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