1 kg (about 2 lbs) baby chat potatoes, halved
2 chorizo sausages, 1 cm (less than 1/2 inch) thick slices
400g (14 oz) can red kidney beans, rinsed and drained
1 red onion, thinly sliced
1 cup parsley sprigs
1 tablespoon whole grain mustard
1 tablespoon chopped fresh basil
2 tablespoons lemon juice
1/4 cup olive oil
salt and pepper
Place potatoes in a large saucepan. Cover with cold water and bring to the boil. Cook for 10 minutes or until just tender. Drain immediately and refresh with cold water; drain well and set aside to cool.
Cook chorizo slices over medium heat for 2-3 minutes or until crispy and golden. Remove and drain on absorbent paper; cut in half.
Whisk dressing ingredients together and season with salt and pepper.
Combine potato, cooked chorizo, kidney beans, onion and parsley, drizzle over dressing. Toss gently until just combined.