Chorizo & soft-boiled egg salad

Begin by placing the baby new potatoes in a large pan of boiling salted water. Allow them to cook for about 12 minutes to reach tender perfection. Halfway through the potato cooking time, gently add the eggs to the boiling water, letting them cook for 6 minutes to achieve that luscious soft-boiled texture. In the final 2 minutes of cooking, introduce the green beans to the pot. This timing ensures the beans stay crisp-tender and retain their vibrant color. Once cooked, carefully drain the potatoes, eggs, and beans. Immediately cool the eggs under cold running water to stop the cooking process and make peeling easier. While the vegetables are cooking, heat a frying pan over medium heat and add the sliced chorizo. Fry the slices for 1 to 2 minutes until they begin to crisp up and release their flavorful oils. Using a slotted spoon, remove the chorizo from the pan and set it aside. Leave the rendered oil in the pan to infuse the next steps with smoky flavor. Add the sliced garlic clove to the pan and cook gently for 1 minute, allowing the garlic to soften and aroma to bloom without burning. Remove the pan from the heat source, then stir in the sherry vinegar and chopped parsley to create a fragrant dressing. In a large bowl, combine the cooked potatoes, tender green beans, and crispy chorizo. Pour over the vinegar and parsley dressing, and toss everything gently to coat, seasoning to taste. Carefully shell the cooled eggs, then cut each into quarters. Arrange the egg pieces on top of the salad for a beautiful, colorful finish. Tip: Be sure not to overcook the eggs to maintain that creamy yolk texture which adds richness to each bite. For an extra touch, sprinkle with a little sea salt and freshly cracked black pepper before serving.