Tyler Florence shares 2 easy summer recipes: Grilled chicken paillard with citrus and fennel, potato salad

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The chef and restaurateur shared two dishes from his latest cookbook.

festivities, chef Tyler Florence debuted his latest cookbook to help home cooks get excited to fire up the grill and create some smokin' hot recipes this season.

Check out his full recipes and tips below for grilled chicken paillard with a fresh fennel, arugula and grapefruit salad as well as his mother-in-law's potato salad."If you dug around on the Internet -- or through my other cookbooks -- you’d find this exact recipe printed a time or two. There’s a very good reason for that. This is my mother-in-law Marge’s potato salad and, in my opinion, the ultimate version.

Peel the cooled eggs and grate them into the bowl. Peel the cooled potatoes with a paring knife. Cut the potatoes into chunks and toss with the dressing to coat. Season with salt and pepper to taste.Always start your potatoes in cold water when cooking them. This will keep them from becoming “gummy” when cooked.

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