There are many hypotheses about the origin of this salad which contains potatoes, tomatoes, meat, all bound with mayonnaise (and cream).
It could come to us from Russia at the end of the 19th century, derived from the Olivier salad (yes yes) named after the famous chef of the restaurant l'Ermitage who made a very similar preparation.
We also can't help but think that it simply comes from Italian Piedmont: a salad at the time that contained beetroot (later replaced by tomato) and cream (replaced by mayonnaise).
- 200 gr of firm-fleshed potatoes
- 200 gr of tomatoes
- 150 gr of diced ham
- 2 hard-boiled eggs
- 8 large pickles
- 50 gr of mayonnaise
- 1 tbsp of mascarpone
Cut the potatoes, eggs, tomatoes and pickles into pieces
Mix well with the other ingredients, bind to the mayonnaise and mascarpone