A few days ago after a late afternoon cooling rain, we decided to make barbecued chicken on the grill and eat in the garden to enjoy the misty, cool evening.

I recently discovered an all natural chicken, available at Kroger, raised and processed in Georgia. It is delicious and tastes like chicken used to taste when I was a girl and we bought chicken locally from Mr. John Goolsby's Grocery Store in Woodland, Georgia. 

Everyone knows how to make barbecued chicken, but not everyone knows my mama's recipe for potato salad nor the secret ingredient, made even more special by a neighbor's gift!

When our neighbors came over to pick blueberries from our field they gave us a lovely jar of homemade pickles.   The secret is dribbling a tablespoon of the pickle juice onto the potato salad!  Yum!

Another thing that makes  this potato salad so out-of-this-world delicious is that I use fresh potatoes from my husband's garden and fresh eggs from our chickens.

Corn on the cob from the garden completes the meal.

Here's the recipe for the potato salad:

Cut fresh potatoes, unpeeled, into chunks to make about three cups. Boil in salted water.

Boil 2 eggs in the same water for about ten minutes.

Cool and peel the eggs, chop them.  Add them to drained potatoes. (Note, I use eggs I collected from my chickens about a week prior as they peel easier)

Add 1/4 cup of diced pickles and about a tablespoon of juice from the pickle jar.

Add 1/2 cup diced celery.

Salt and pepper to taste.

Add about 3/4 cup of Hellman's Mayonnaise and stir it all together.

I don't put onion in my potato salad, but add them if you like!