Chorizo and Soft-Boiled Egg Salad

Steps

1. In a large pot, bring salted water to a boil. Add baby new potatoes and cook for 12 minutes. After 6 minutes, add eggs, and in the last 2 minutes, incorporate green beans. Drain everything and cool the eggs under cold running water.
2. While the potatoes are cooking, slice and fry chorizo in a pan for 1-2 minutes until it starts to crisp. Use a slotted spoon to transfer the chorizo to a plate, leaving the oil in the pan. Add sliced garlic to the pan and sauté gently for 1 minute.
3. Remove the pan from heat, then mix in sherry vinegar and chopped parsley. Toss this mixture with the cooked potatoes, green beans, and chorizo, seasoning to taste. Shell the eggs, cut them into quarters, and gently fold them into the salad.