RICHMOND, Va. – Brad Turner, AKA “The Grill Sergeant” stopped by our backyard weather garden and showed Greg how easy it is to grill garden fresh veggies. He also did some show and tell with his Roasted Red Potato Salad.
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Roasted Red Potato Salad
2 pounds red skin potatoes, quartered
2 tbsp extra virginia olive oil
kosher salt and ground black pepper
1/4 tsp cayenne pepper, plus more for garnish.
1/2 tsp garlic powder
1/3 cup mayonnaise
2 tbsp yellow mustard
2 tbsp sweet pickled relish
4 hard-boiled eggs, chopped
1. Preheat oven to 375.
2. Put potatoes on a baking sheet and drizzle with olive oil. Season with salt and pepper, cayenne and garlic powder. Roast until tender, about 35 minutes. Set aside to cool slightly.
3. Combine the mayonnaise, mustard, relish and three 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.