Besides celebrating Women’s History Month, March hosts St. Patrick’s Day on the 17th, the traditional death date of Saint Patrick, the patron saint of Ireland. The holiday has evolved into a celebration of Irish culture, including food, dancing, drinking, music, parades, and wearing green.
The history of potatoes in Ireland dates back to the 17th century, when Britain introduced the potato as an ideal food source for Ireland’s peasant population. The Great Famine, also known as the Irish Potato Famine, destroyed crops across Ireland from 1845 to 1852. It spurred new plant breeding programs and introducing disease-resistant potato varieties.
Planting potatoes on St. Patrick’s Day continues to be a tradition, and that likely translated into the serving of potato dishes on the holiday.
Order brEAThe Kitchen’s Potato, Leek, Spinach & Bacon Bits Quiche, our classic, versatile pie which contains leek, potatoes and bacon bits, a great flavour combination. If you’re serving a family or larger group, consider The brEAThe Bundle, Delightful Bites bundle, or Extended Family bundles so you can try some of our other popular flavours.
March is not only my birthday month, but this month marks my 10-year anniversary as a vegan! I’m happy to offer you a 15% discount on all orders using the code VEGAN10 throughout the month of March.
Here is Cookie and Kate’s recipe for gluten-free, vegan Herbed Potato Salad that you can serve as a side (serves 6).
2 pounds small red potatoes, scrubbed and sliced into ¼-inch thick rounds
1 tablespoon fine sea salt
¼ cup olive oil
⅓ cup lightly packed fresh flat-leaf parsley, roughly chopped, plus about 2 tablespoons more for garnish
⅓ cup roughly chopped green onions, plus about 2 tablespoons thinly sliced for garnish
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
2 cloves garlic, roughly chopped
Freshly ground black pepper, to taste
3 stalks celery, chopped
In a large saucepan or Dutch oven combine sliced potatoes and salt. Cover with water by 1 inch. Bring to a boil over high heat, then reduce heat to medium-low and cook until potatoes are easily pierced by a paring knife and pulled out with little resistance, about 5 to 6 minutes.
Reserve ¼ cup cooking water, then drain. Transfer the potatoes to a large mixing bowl.
In a small food processor or blender, combine the olive oil, ⅓ cup parsley, ⅓ cup green onions, lemon juice, Dijon mustard, garlic and freshly ground black pepper. Process until the herbs and garlic have been chopped into little pieces. Then, while running the food processor, pour in the reserved cooking water and process just until blended. (If you don’t have a food processor or blender, just finely chop the parsley and onions and whisk the dressing together until the oil is fully incorporated.)
Drizzle the potatoes with the herbed olive oil mixture and gently mix to combine. (It will look like you’ve poured in too much dressing, but don’t worry, the potatoes will soak it up!) Let the potatoes rest for ten minutes, gently tossing every few minutes.
Add the celery to the bowl, along with a couple tablespoons each of additional chopped parsley and green onions. Toss again. Season generously to taste with salt and pepper.
Serve immediately, or cover and refrigerate until you’re ready to serve. This salad is best served within a few hours, but will keep in the refrigerator for about three days.
Don’t forget to use VEGAN10 for 15% off your next order, and eat your lucky potatoes!
BrEAThe Kitchen is located and operates on the unceded territory of the Sḵwx̱wú7mesh (Squamish), Stó:lō, Səl̓ílwətaʔ/Selilwitulh (Tsleil-Waututh) and xʷməθkʷəy̓əm (Musqueam) Nations