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Polpette of Potato with Avocado, Red Onion and Cucumber Salad

Polpette of Potato with Avocado, Red Onion and Cucumber Salad
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This recipe is a personal favorite of Chef Michael Chiarello.


Serving Size: 4

1 1/2 lbs. Idaho® potatoes, peeled and cut into large chunks
4 oz. red onion
1/2 cup cider vinegar
1/2 tsp. dried oregano
2 oz. mozzarella cheese slice, quartered
10 Tbsp. olive oil
12 oz. cucumber, peeled, seeded and 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
As needed Salt & freshly ground pepper to taste

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In season Spring - Fall. Learn where to find them


  1. Preheat oven to 325 degrees F.
  2. Cover potatoes in large pot with salted water. Bring to boil over high heat; cook until potatoes are tender, about 10 minutes. Drain well; scatter on a baking sheet; let cool several minutes and place in oven to dry, about 20 minutes. Let cool. Put through ricer or large holes of box grater.
  3. Put dried potatoes in bowl; season with salt and pepper. While potatoes are in oven, cut onion into quarters, slice thinly for 1"-long pieces. Place in non-reactive bowl with vinegar and oregano; let stand 15 minutes. Divide potatoes into 8, 2-oz. balls. Pick up one in palm of hand, top with 1/2-oz. cheese and cover with second potato ball. Press and shape potato around cheese to form cake. (May be prepared ahead to this point, covered and refrigerated up to 1 day prior to cooking.)
  4. Heat 2 Tbsp. olive oil in non-stick skillet over medium heat, or in electric frying pan set at 350 degrees F. Cook polpette until brown and crispy on both sides, about 20 minutes. While polpettes are cooking, make salad.
  5. Whisk remaining olive oil, and salt and pepper to taste into onion-vinegar mixture. Add cucumber, avocados and tomato; toss well. Arrange a nest of lettuce on each of 4 plates. Spoon salad over each nest and top with a polpette. Spoon additional dressing over all.

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