Mediterranean Fried Potatoes With Dip

• 2 1/4 lbs small new potatoes
• 10 oz green beans, cut in half
• 2/3 cup sour cream
• 5-6 stalks marjoram, leaves stripped and chopped
• 3 tbsp oil
• 2 oz salami, thinly sliced
• 4 oz black olives, pitted
• 2 None red onions, sliced
• 3 oz sun dried tomatoes, halved

1. Cook the potatoes in boiling salted water for 20 minutes, adding the beans for the last 5 minutes. Drain then set aside. When cooled slightly, cut the potatoes in half.
2. For the dip, mix the sour cream with 1/3 of the chopped marjoram and season to taste with salt and pepper.
3. Heat oil in a large frying pan and fry the salami for a couple of minutes until crispy on both sides. Remove and drain on paper towels. Add the potatoes and beans to the hot fat and fry for 4-5 minutes then add the olives, onions and remaining marjoram and cook for about 3 more minutes. Season to taste with salt and pepper.
4. Serve, with the fried salami, tomatoes, a garnish of marjoram leaves and the sour cream dip on the side.

potatoes, green beans, sour cream, stalks marjoram, oil, salami, black olives, red onions, tomatoes

Taken from recipes-plus.com/api/v2.0/recipes/17926 (may not work)