• 500g small red potatoes
  • 1 red onion, cut into wedges
  • 2 Tbsp olive oil
  • 1 Spanish chorizo sausage, sliced in half lengthwise, cut into pieces
  • 1 red capsicum, deseeded and cut into strips
  • Handful fresh parsley leaves, chopped
  • ¼-½ cup HEINZ [SERIOUSLY] GOOD™ Mayonnaise
  1. Preheat oven to 200°C. Wash and dry potatoes. Leaving the skin on, cut into 2cm chunks. Put into a bowl with the red onion wedges. Toss olive oil through the vegetables. Place on an oven tray lined with baking paper in a single layer. Roast for 20 minutes. Remove from the oven. Scatter over chorizo sausage. Return tray to the oven and continue roasting for a further 15-20 minutes, until the potatoes are cooked and golden. Remove from the oven and set aside to cool.*
  2. Place the cold vegetables and chorizo into a bowl. Add red capsicum and parsley. Mix through HEINZ [SERIOUSLY] GOOD™ Mayonnaise.

Top Tips

  • * Ensure the potatoes are cold before mixing in the mayonnaise.
  • This is also great with HEINZ [SERIOUSLY] GOOD™ Aioli.

Made With

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7 Ratings
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Reviews (7)

Grant's Rating
Tom's Review | Rating

Had this today. Wife doesn't like Chorizo so I used Cheese Kransky. Also used the aioli. Was brilliant, a go to salad from now on.

Angie's Review | Rating

A fantastic scrumptious recipe.... Delicious and mouth watering
Great meal to make when you are in a hurry quick and easy great for friends at a bbe

Donna's Review | Rating

Great for BBQ's and entertaining

Delwyn's Review | Rating

The mix of potatoes and chorizo is a winner all round. I would use this as a side for bbq / roast butterfly chicken .. a reasonably quick dinner to be cooked while the children do their homework

Ross Browne's Review | Rating

This was a nice & simple salad
I used sausage instead since I couldn’t find the other
Everyone enjoyed it

Sarah's Review | Rating

Delicious and easy. Went down a treat at the BBQ on the weekend