Preheat oven to 425° F. In a large, rimmed baking sheet lined with nonstick foil, spread potatoes in a single layer. Drizzle with 3 tablespoons olive oil and lightly season with kosher salt. Toss gently to coat. Roast 35 to 40 minutes, or until golden brown and tender.
Meanwhile, in a small bowl, stir together mayonnaise, gorgonzola, smoked paprika, lemon juice and cayenne pepper. Set aside.
In a large, nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook chorizo, stirring, 4 to 6 minutes or until frizzled. Transfer to a paper-lined plate. Do not drain skillet. Add onions. Cook 4 to 6 minutes or until lightly brown around edges. During the final minute of cooking, add oregano. Cook until just frizzled, about 30 seconds. Remove skillet from heat.
In a large bowl, add roasted potatoes while still warm (several minutes after roasting), chorizo, onion-oregano mixture, eggs, red peppers, parsley and gorgonzola mayonnaise. Toss until well combined. Sprinkle with additional blue cheese, if desired. Garnish with parsley sprigs.