Home cooking: Summer potato salad

March 29, 2011

I come from a Pakistani and Indian background when it comes to cooking. Every aspect of my culture has a food related to it. For the monsoon season, for example, we prepare fruit- and floral-inspired dishes with lots of colors to remind us of the coming of the harvest.

I learned to cook when I was about 13. We were a big family. As my mother and aunts would prepare traditional foods for celebrations, or even regular Tuesday night meals, my sisters and I would help. It was communal and fun.

My Catholic faith is a direct reflection of why being a chef appeals to me. The food-artistry is inspiring, and breaking bread together, sharing it and receiving it brings us closer to serving God and one another.

Kiran Burgess prepares dishes for events at St. Ann Roman Catholic Church in Hagerstown. Burgess is a personal chef working in Hagerstown. For more information about her business, call 240-520-4277 or go to For more information about St. Ann, call 301-733-0410.

Summer potato salad

2 to 3 oranges, chopped
1/4 cup diced red onions
3 to 5 red potatoes, boiled whole, cooled and diced (should make 1 to 2 cups)
2 green onions, sliced fine
1/2 teaspoon ground red chili (cayenne or Indian)
1 tablespoon ground coriander seed
2 teaspoons fresh ginger, chopped fine
1/2 teaspoon salt 
Fresh cracked black pepper, to taste

Combine all ingredients and refrigerate for 2 hours. Serve with your favorite barbecued meats.

— Courtesy of personal chef Kiran Burgess

The Herald-Mail Articles