Cut the potatoes into 1cm cubes and bring to the boil in a pan of salted water. Cook for 10-15 minutes or until tender, drain and set aside.
Cook the broad beans in a pan of boiling water until tender (approx 4-5 minutes). Unless your broad beans are very young, it’s worth removing the outer shell of each bean by squeezing gently.
Fry the chorizo in a dry pan (the sausage will release enough of its own oil to fry it in) until golden and crispy.
Add the cooked potatoes to the pan along with the broad beans and toss to coat in the spicy sausage oil.
Line a big bowl with little gem leaves and pile the potato mixture on top, finish off with the olives and a scattering of parsley. Serve with the garlic mayonnaise.
Alternatively for a starter, place 2 salad leaves on a plate and add a generous spoonful to each leaf, topped with olives and parsley and a dollop of the mayo.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.