Jerk-Rubbed London Broil & Red-Skin Potato Salad
By
Megan Todd
@Megan213
1
A wonderful dish for a cold & snowy day like today! Prepare on the Grill when Summer arrives!
Enjoy!
Ingredients
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LONDON BROIL
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1 1/2 lblondon broil
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1 tspgarlic powder
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1 tsponion powder
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1 tspsugar
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1 tspthyme, dried
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1 tspallspice, ground
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1 tspfresh ground prpper
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1/2 tspcayenne pepper
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1/2 tspcoarse sea salt
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1/4 tspcloves
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JERK-POTATO SALAD
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2 lbred skinned potatoes, whole, cleaned
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1 mediumgreen bell pepper, thinly sliced
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1 mediumyellow bell pepper, thinly sliced (optional)
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1 mediumred onion, thinly sliced
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1/2 clight mayonnaise
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1/4 creduced fat sour cream
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1 Tbspred wine vinegar
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1 Tbspbrown sugar
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1/2 tspcoarse sea salt
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1 1/2 tspreserved jerk rub
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1-4 ozjar pimento peppers
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1/2 lbbacon, cooked crisp, & crumbled (optional)
How to Make Jerk-Rubbed London Broil & Red-Skin Potato Salad
- In a small bowl, combine all spices; garlic powder, onion powder, dried thyme, ground allspice, pepper, cayenne pepper, salt, cloves, & sugar.
Mix well
**Reserve 1-2 tsp. of rub for potato salad
Press Rub evenly into London Broil, all over. Place in gallon sized resealable bag & refrigerate overnight! (So worth the wait!) - In small bowl, mix together sour cream, mayonnaise, vinegar, 2 tablespoons of sugar, sea salt & reserved rub. Whisk together until smooth.
Fold into potatoes and refrigerate for 4 hours.
Before serving add fresh crumbled bacon, or bacon bits.
(I serve on the side because I have a vegetarian, & she loves potato salad!)