Roasted Red Potato and Chorizo Salad


  • 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 Whole Egg Mayonnaise


  1. Step 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 and then 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. Step 2

    Place the cold vegetables and chorizo into a bowl. Add red capsicum and parsley. Mix through Heinz [Seriously] Good Whole Egg Mayonnaise.

  3. Step 3

    * Ensure the potatoes are cold before mixing in the mayonnaise.

Recipe by

Recipe creator Mandy Sinclair

Photographer Andrew Young

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