Issues → July/August 2007 → Food →
August Menu: Salmon and Cole Slaw
(page 3 of 5)
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David Veljacic, a Vancouver fireman, began barbecuing competitively eight years ago. He has captured prizes internationally for his barbecued salmon recipe and, in 1991, was named the Canadian Barbeque Champion.
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We cooked the salmon on the grill using a wooden seasoning plank. – Anonymous Review
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Roasted Potato Salad
From Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Salads Recipes | Potatoes Recipes
Yield: 4 servings
Our testers loved this low-fat alternative to the traditional potato salad. Besides being easy to make and delicious, it can be served warm, at room temperature, or cold, which makes it perfect for every occasion from picnics to cabin fever potlucks.
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