Roasted Red Potato & Chorizo Salad

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.*

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

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