Chorizo and Soft-Boiled Egg Salad

Instructions

1. 1

   Boil Potatoes and Eggs

   18 min

   Fill a large pot with water and add a generous amount of salt to ensure the baby new potatoes are well seasoned. Bring the water to a rolling boil over high heat. Once boiling, carefully add the baby new potatoes and let them cook for about 12 minutes. At the 6-minute mark, gently lower the eggs into the pot. In the final 2 minutes, add the green beans to the pot for a quick blanch. After cooking, drain everything in a colander and immediately cool the eggs under cold running water to stop the cooking process and make peeling easier.

2. 2

   Cook Chorizo and Garlic

   12 min

   While the potatoes and eggs are cooking, take chorizo and slice it into bite-sized pieces. Heat a skillet over medium-high heat and add the sliced chorizo. Fry for 1-2 minutes, stirring occasionally, until the chorizo starts to become crispy and releases its flavorful oils. Once done, use a slotted spoon to remove the chorizo and transfer it to a plate. Keep the oil in the pan, then add the sliced garlic and sauté it gently for about 1 minute until fragrant but not browned, as burnt garlic can taste bitter.

3. 3

   Combine Ingredients and Serve

   7 min

   Take the skillet off the heat and pour in the sherry vinegar, followed by the chopped parsley. Stir to combine and allow the mixture to cool slightly. In a large bowl, combine the cooked baby new potatoes, green beans, and crispy chorizo. Pour the vinegar and parsley mixture over the salad and toss gently to coat all the ingredients evenly. Carefully shell the eggs, slice them into quarters, and fold them into the salad without breaking them apart. Season the dish with salt and black pepper to taste before serving.