Get the side dish with Chef Chris

Chef Chris Mack shares his recipe for potato salad at Back Beach Barbecue, opening mid-June on Back Beach Road.

JAN WADDY News Herald Features Editor @JanWaddy1

Name: Chef Chris Mack

Restaurant: Back Beach Barbecue, 19714 Panama City Beach Parkway, Panama City Beach

Age: 46

Hometown: Outer Banks, N.C.

Culinary School: Baltimore International Culinary College

After a long workday, what do you eat?

A grilled cheese patty melt

What’s your guilty (food) pleasure?

Sliced rib eye cheesesteak all the way with hand cut French fries

What’s your favorite flavor combination?

Green and Red Thai Curries

Besides your restaurant, where do you go out to eat?

My wife and I like to ride bikes to Seaside and eat. They’ve got a lot of options so it just depends on what we’re craving.

What are your pet peeves in the kitchen?

Chefs and cooks not attaining and using the highest quality product available

If you could choose, what would be your last meal?

I would be eating fish tacos on the beach in Cabo.

What’s your favorite recipe ingredient?

Fresh herbs and citrus

Back Beach BBQ Potato Salad

INGREDIENTS

3 pounds red potatoes, small

1 cup mayonnaise

¼ cup apple cider vinegar

1 tablespoon garlic salt

2 teaspoons crushed red pepper

½ cup parsley, chopped

1 cup celery, small diced

2 teaspoons fresh ground pepper

2 teaspoons sea salt

INSTRUCTIONS

1. Boil potatoes until tender.

2. Strain and let cool.

3. Combine all other ingredients in a medium sized mixing bowl.

4. Add potatoes and continue to mix ingredients until potatoes are completely covered.