“The mountains are calling and I must go.”
— John Muir

Looking out at the Olympic Mountains from Hurricane Ridge, Olympic National Park

Looking out at the Olympic Mountains from Hurricane Ridge, Olympic National Park

My niece is visiting from Israel, and her top sightseeing priorities are some of the American national parks.  So we took a two-day, 500-mile road trip circumnavigating Olympic National Park in Washington State.  You can get to different parts of the park from inroads along Hwy 101, and our destinations offered extraordinary natural diversity, from mountains, to rain forests, to ocean beaches.

Our first stop was Hurricane Ridge high in the Olympic Mountains.  But first we crossed the Sound in a ferry, and then drove through some pretty amazing scenery just to get to the winding road that would take us from sea level to nearly a mile in elevation at Hurricane Ridge.

Field of daisies near Sequim, WA

Field of daisies near Sequim, WA

"I see the wild flowers, in their/summer morn/Of beauty, feeding on joy's/lucious hours."  -- John Clare, from "Summer Images"

“I see the wild flowers, in their/summer morn/Of beauty, feeding on joy’s/luscious hours.” — John Clare, from “Summer Images”

Old ruin along Hwy 101 near Sequim

Old ruin along Hwy 101 near Sequim

The winding road to Hurricane Ridge

The winding road to Hurricane Ridge

The view from Hurricane Ridge is awesome, with majestic, snow-capped peaks as far as the eye could see.  We ate a picnic breakfast amidst some of the most spectacular scenery anywhere, joined by a curious (and smart, crumb-seeking) bird.  The meadows at the top were beginning to emerge from snowfields, and they were covered with tiny yellow flowers.

Parking lot at Hurricane Ridge

Parking lot at Hurricane Ridge

Mountain view

Mountain view

Picnic breakfast

Picnic breakfast

Avian friend

Avian friend

Snow-capped peaks

Snow-capped peaks

Melting snow

Melting snow

Scavenging raven (lovely feathers)

Scavenging raven (lovely feathers)

Motorcycle riders (I rarely go to a national park without seeking motocyclists)

Motorcycle riders (I rarely go to a national park without seeing motorcyclists)

My next post will be a continuation of our road trip. . . stay tuned!

Potato Salad

June 7, 2009

Washing red potatoes for salad

Washing red potatoes for salad

Dicing the raw ingredients for potato salad

Dicing the raw ingredients for potato salad

Assembling the final ingredients for salad

Assembling the final ingredients for salad

Ready to serve and enjoy

Ready to serve and enjoy

It takes just a few consecutive days of hot weather (it’s been in the high 80s and low 90s here lately) to start thinking about barbecues and picnics.  I find it handy to have a good potato salad recipe for these occasions.  I’ve been making my favorite potato salad since 1980 when I got the recipe from my housemate shortly after I moved to Seattle.  It’s good warm (right after you make it) or cold.  I sometimes add pickles or raw cucumbers, depending on what’s in the refrigerator. I usually make a half recipe for our small family of three.

Danish Potato Salad

1/4 c vinegar
1/4 c water
1/3 c honey
1/4 tsp salt
dash of pepper and garlic powder (I often saute raw garlic)
1 tsp prepared mustard
2 eggs, well beaten
1 c prepared salad dressing
4 c cubed, cooked potatoes (about 2 lbs)
4 hard-cooked eggs, chopped
1 Tbsp minced onion
Choppen cucumber, pickle, green onion, pepper, bacon bits (optional)

In a small saucepan, combine vinegar, water, honey, salt, pepper, garlic and mustard.  Bring to a boil.  Reduce heat and gradually mix in well-beaten eggs.  Cook, stirring constantly, until slightly thickened (about 5 minutes).  Remove from heat and beat in salad dressing.

Toss together remaining ingredients in a large bowl.  Pour dressing over top and toss.  Serve immediately for warm potato salad, or keep refrigerated for cold potato salad.

 

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