Sally's Grilled Chicken and Potato Salad

Place the Boneless, Skinless Chicken Breasts (6) in a baking dish. In a mixing bowl combine the Salt (1 Tbsp), Freshly Ground Black Pepper (1 Tbsp), Extra-Virgin Olive Oil (1 cup), Garlic (10 cloves), Italian Flat-Leaf Parsley (1/2 cup), Fresh Rosemary (1/2 cup), 1/2 cup of Lemon Zest (8), and the juice of 1 lemon to make the marinade. Mix to combine well and pour over the chicken breasts. Cover and allow marinating for at least 2 hours. Overnight is preferred.

Preheat a gas grill or heat a grill pan over medium-high heat. Place the chicken breasts on the grill and cook for approx. 6 minutes on each side, or until cooked throughout.

Add Yukon Gold Potatoes (9 cups) and a large pinch of Salt (1 pinch) to a large pot. Add enough water to cover the potatoes by an inch or two. Bring the potatoes to a boil, reduce to a simmer, and cook for approx. 12-15 minutes, or until cooked thoroughly. Drain the potatoes and let cool.

While the potatoes are cooking mix the Italian Flat-Leaf Parsley (1/2 cup), Whole Grain Mustard (1/2 cup), Mayonnaise (1 cup), Tarragon (4 Tbsp), and Capers (1 Tbsp) to make the dressing.

Cut the potatoes into halves or quarters, and place them in a bowl. Gently fold in the dressing and mix to combine. Taste for Salt (to taste) and Freshly Ground Black Pepper (to taste) and adjust if necessary. Allow to fully chill before serving. Best if allowed to chill overnight.

Serve grilled chicken with a side of potato salad.