POLPETTE OF POTATO WITH AVOCADO, RED ONION AND CUCUMBER SALAD

Recipe Provided By Recipe courtesy of the Idaho Potato Commission and Michael Chiarello, Chief Creative Officer, Real American Restaurants, Sausalito, Calif.

Shopping List

  • 1.5001 ½ lb. Idaho® potatoes, peeled and cut into large chunks
  • 4.0004 oz. red onion
  • 0.500½ cup cider vinegar
  • 0.500½ tsp. dried oregano
  • 2.0002 oz. mozzarella cheese slice, quartered
  • 10.00010 Tbsp. olive oil
  • 12.00012 oz. cucumber, peeled, seeded and cut diagonally into 1/4" thick crescents
  • 2.0002 medium ripe, Fresh California Avocados, cut into 1/2" dice
  • 1.0001 large, ripe tomato, cut into bite-sized chunks
  • 1.0001 small head iceberg lettuce, shredded
  • 0.000 Salt & freshly ground pepper to taste