Preparation

• 1 Place potato cubes in a large saucepan; add water to cover and bring to boil over medium-high heat.2 Boil potatoes for 5 minutes, or until tender (easily pierced with a knife). Drain and place in a serving bowl.3 Coat a nonstick skillet with cooking spray. Cook the egg whites over medium heat, without stirring, until cooked through but not overcooked. 4 Flip skillet over onto a clean cutting board, releasing egg whites. Chop egg whites and add to serving bowl.5 Add red pepper and chickpeas to the bowl, stirring all ingredients to combine; set aside. 6 Prepare dressing: Puree all ingredients in a blender. Add to salad and toss gently to combine.
• Source: Idaho Potato Commission