Ingredients:

• 6 chicken drumsticks or boneless, skinless thighs
• Olive Oil
• Salt and pepper
• 4 large russet potatoes, each about 12 ounces, cut into quarters
• 6 eggs, hard boiled and roughly chopped
• ½ cup pitted kalamata olives, chopped
• ½ cup finely chopped yellow onion
• 1/3 cup drained dill relish
• 1/3 cup drained sweet pickle relish
• ¼ cup chopped red peppers that have been roasted and peeled
• 3 tablespoons finely chopped chives

Instructions:

1. Spread chicken pieces with oil, salt and pepper and grill.
2. Prepare the potatoes.  In a large saucepan, add the potatoes, cover with water by one inch, and add one tablespoon salt.  Cover and bring to a boil and reduce the heat and take the lid off.  Simmer until potatoes are very tender, about 25 minutes.  Drain and cool.
3. Pull the chicken meat apart into shreds or roughly chop.  Add the chicken to a large
   mixing bowl.  Peel the skin off the potatoes, roughly chop and add to the bowl.  Add the remaining ingredients, including salt and pepper to taste.  If not serving immediately, cover and refrigerate.

Comments: From www.weber.com