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.
Remove the pan from the heat, stir in the vinegar, garlic oil and parsley, then toss with the potatoes, beans, chorizo and seasoning.
Shell the eggs, cut into quarters and add to the salad.
Recipe from Good Food magazine
500g bag baby new potatoes, halved
225g green beans, trimmed
225g chorizo ring, sliced
1 tbsp garlic infused oil
2 tbsp sherry vinegar
2 tbsp chopped parsley