Polpette of Potato with Avocado, Red Onion and Cucumber Salad | Idaho Potato Commission

Ingredients

• 1 1/2 lbs. Idaho® Potatoes, peeled, cut into large chunks
• 4 oz. Red onion
• 1/2 cup Cider vinegar
• 1/2 tsp. Dried oregano
• 2 oz. Mozzarella cheese slice, quartered
• 1/2 cup plus 2 Tbsp. Olive oil
• 12 oz. Cucumber, peeled, seeded, cut diagonally into 1/4" thick crescents
• 2 Medium ripe, Fresh California Avocados, cut into 1/2" dice
• 1 Large, ripe tomato, cut into bite-sized chunks
• 1 Small head iceberg lettuce, shredded
• Salt & freshly ground pepper to taste