Grilled Chicken and Potatoes with Tomato and Cucumber Salad

Put the potatoes in a 3-quart saucepan of well-salted water. Boil over high heat until nearly cooked through but still a little firm, about 5 minutes.

Make a vinaigrette by combining the oil, lemon zest and juice, anchovies, garlic paste, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a jar with a lid. Shake well.

Drain the potatoes, transfer to a large bowl, and toss with 3 tablespoons vinaigrette. Toss the chicken in a medium bowl with 3 tablespoons vinaigrette, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Arrange the chicken on one side of the grill grate. Put a large piece of foil on the other side of the grill and transfer the potatoes to the foil with a slotted spoon. Cover the grill and cook, turning the chicken and potatoes after about 5 minutes, until the chicken is just cooked through and the potatoes are browned, 10 to 12 minutes total. Let the chicken rest 5 minutes before slicing.

Meanwhile, in a medium bowl, combine the tomatoes, herbs, 2 tablespoons vinaigrette, and salt and pepper to taste. Slice the chicken, arrange on dinner plates, and drizzle with the remaining vinaigrette. Serve with the potatoes and the tomato salad.