Polpette of Potato with Avocado Red Onion and Cucumber Salad

Ingredients

• 1½ pounds russet potatoes, peeled and cut into large chunks
• ½ red onion
• ½ cup cider vinegar
• ½ teaspoon dried oregano
• Salt and freshly ground pepper
• 2 ounces fresh mozzarella cheese, cut into 4 equal pieces
• 2 tablespoons plus ½ cup olive oil
• 1 large cucumber, peeled, halved, seeded, and cut on the diagonal into ¼-inch-thick crescents
• 2 avocados; pitted, peeled, and cut into ½-inch dice
• 1 large, ripe tomato, cut into bite-sized chunks
• ½ small head iceberg lettuce, shredded

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