Marinated Grilled Chicken and the Best Potato Salad

Summertime means grilling time.  Here is an easy and delicious chicken marinade and potato salad made for the summer and entertaining.  Marinade the chicken thighs or breasts (bone in and skin on) at least 2 hours ahead of time.  Longer is even better. Potato salad can be made ahead of time too!  My secret is that I add a little wine to my Potato Salad dressing! That helps it to not be so gloppy. If for any reason you are opposed to adding Sauvignon Blanc,  then add Chardonnay ;)   or leave the wine out completely :(    
Cheers!

Marinade (6-8 chicken thighs or breasts).
1 cup soy sauce.
1/4 cup chopped dried onions ( you can find it in the spice aisle).
2 Tbs.  ground ginger.
1/2 Tbs. chili powder.
Marinade at least 2 hours. Grill chicken for 35-40 minutes.

Potato Salad
6-7 medium sized red potatoes. Skins on
3 diced green onions
1 finely diced celery stalk. Note: I cut it lengthwise twice then dice.
1/2  cup flat leaf parsley chopped
3 Tbs. dill chopped
1/2 -3/4 cup mayonnaise (if you like more mayo on your potato salad, just add it)
1 Tbs. Dijon mustard
1 Tbs. apple cider vinegar
1 Tbs. sugar
2 tsp. salt

Dice potatoes into small bite size pieces.  Boil until fork tender. (7-10 minutes).
Drain potatoes and rinse with cold water.  refrigerate drained potatoes for 2-3 hours!
Combine mayo, Dijon mustard, apple cider vinegar and sugar .   Mix well and pour over cooled potatoes.
Combine diced onions, celery, flat leaf parsley, dill and salt.  Mix into dressed potato salad.
Refrigerate before serving.



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