Cook the potatoes in a large pan of
boiling salted water for 12 mins, adding
the eggs after 6 mins, and the beans
for the final 2 mins. Drain everything and
cool the eggs under cold running water.
Meanwhile fry chorizo slices for
1-2 mins, until beginning to crisp. Remove
from the pan with a slotted spoon and
set aside, leaving the oil from the chorizo
in the pan. Add the garlic to the pan and
cook gently for 1 min.
Remove the pan from the heat, stir
in the vinegar and parsley, then toss
with the potatoes, beans, chorizo
and seasoning. Shell the eggs, cut into
quarters and add to the salad.