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
- 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.*
- Place the cold vegetables and chorizo into a bowl. Add red capsicum and parsley. Mix through HEINZ [SERIOUSLY] GOOD™ Mayonnaise.
- * Ensure the potatoes are cold before mixing in the mayonnaise.
- This is also great with HEINZ [SERIOUSLY] GOOD™ Aioli.