We clean the potatoes and three on a Korean grater. We rinse excess starch with running water and dry it on paper towels or napkins.
Fry dried potatoes in portions the size of a handful in deep fat or in a frying pan with plenty of oil until golden brown.
We take out a slotted spoon on a paper towel so that the glass has excess oil.
We take a large dish, put on it tomatoes cut in half.
Prepare the sauce from a mixture in equal proportions of mayonnaise and sour cream with crushed garlic. Mix well and put the sauce on the tomatoes.
Next, a layer of chopped straws of ham or good sausage. Lubricate ham with sauce.
Then grated cheese on a fine grater, again the sauce and spread the fried potatoes on top.
Let the salad stand for 30-40 minutes, you can put it in the refrigerator and serve.