Wash the potatoes thoroughly and cook in boiling water for approx. 20 minutes until al dente
In the meantime, clean, wash and halve the beans. Cook in boiling water for about 5 minutes. Pour off, quench. Peel onions and cut into strips. Drain olives and cut in half. Cut tomatoes into pieces. Wash marjoram, shake dry and chop finely, except for a few leaves for garnishing. Mix crème fraîche with 1/3 of chopped marjoram. Season to taste with salt and pepper
Drain the potatoes, quench and cut in half. Drain well. Heat the oil in a large pan. Fry the salami for about 2 minutes until crispy. Take out and drain on kitchen paper. Fry the potatoes and beans in the cooking fat for 4-5 minutes. Add olives, onions and the remaining chopped marjoram. Fry for about 3 minutes. Season to taste with salt and pepper
Arrange vegetables, potatoes and sausage with dip on plates and garnish with marjoram leaves