‘The Grill Sergeant’ Brad C. Turner Jr., SFC (AUS Retired) Roasted Red Potato Salad
my OIF deployment, the Pentagon Network provided for our off-duty television
entertainment. One unique and
routinely scheduled program that I became quite fond of was an Army rendition of
Emeril Live called ‘The Grill Sergeant’, where Brad C. Turner Jr., SFC (AUS
Retired) would prepare a complete family meal before a live audience.
Among Mr. Turner’s many remarkable accomplishments was to be named
Executive Chef at the Army Executive Dining Facility, The Pentagon, and his
being challenged by the Food Network’s Iron Chef Bobby Flay to a globally
2 pounds medium-small red potatoes, quartered
2 T. extra virgin olive oil
Kosher salt and freshly ground black pepper
¼ t. cayenne pepper, plus more for garnish
½ t. garlic powder
1/3 cup mayonnaise
2 T. yellow mustard
2 T. sweet pickle relish
4 hard cooked eggs, chopped
Preheat the oven to 375° F.
Spread the potatoes on a baking sheet and drizzle with the olive oil.
Season with salt and pepper to taste, the cayenne pepper, and the garlic powder.
Roast until tender, about 35 minutes. Set aside to cool slightly.
Combine the mayo, mustard, relish, and 3 of the chopped eggs in a large bowl. Toss the potatoes with the dressing. Garnish with the remaining chopped egg and a pinch of cayenne pepper for good measure.