Sound’s like Paula Deen’s diet plan. 
Russian/Thousand Island dressing is vile. Sauerkraut is the work of the devil. But somehow, a Ruben sandwich is the best thing. Ever.
I detest mayo. The smell makes me nauseated and I cannot stand to touch it.
However, pasta salad, chicken salad, ranch dressing, tartar sauce–love them all. I just can’t think about it. In fact, years ago I made some boxed pasta salad and when it came time to mix the seasoning packet with mayo, I had to have my husband do it for me.
I do not like tomatoes–not on sandwiches, not in salads, not in slices sprinkled with salt. Yuck. However, I like ketchup, tomato sauce and even salsa. I have no idea what the difference is. I used to be the same way with both onions and peppers–loved the taste but not the veggies. I got over the onion issue about 15 years ago but only started eating peppers in the past 2-3 years. I imagine tomatoes will come along soon.
Salads & sandwhiches usually have raw tomatoes; tomatoes in sauces are usually cooked and mixed with other ingredients. When you say salsa do you mean fresh salsa or the stuff in jars? The former has raw tomatoes, the later cooked. I’m the same way with onions; I used to hate all onions, then I realized I liked them cooked (I love a good French Onion soup). Still don’t like raw onions (which are common ingredients in salads or hoagies), but do enjoy fresh salsa or pico de gallo (remind me what the difference is again 
) even though they both have raw onion in them.
Won’t eat mustard on anything. But I will put it in a homemade balsamic salad dressing. I detest mayo, too, but there is one chipotle-lime juice-scallion-sour cream dip with some mayo that I like for chicken skewers. And I don’t even like sour cream.
I like both fresh and cooked salsas–in fact, I prefer fresh. My brain is a weird place sometimes.
My grandmother used to cut up a banana into a big bowl of mayo and just go to town on it.
Joe
Butter or margarine on bread only serves to grease the bread so I never have it unless I am putting Vegemite on the bread/toast.
Gin and vermouth are pretty useless separately, or in the wrong combination.
Mozzarella cheese needs tomato in some form, on pizza if hot and with sliced tomato and balsamic vinegar if cold and fresh.
Every ingredient of Borscht is pretty unpleasant on its own, from the broth to the beets and cabbage down to the cheap cut of meat. Together, it’s all wonderful. Especially with a dollop of sour cream.
I will eat ketchup with French fries, and only with French fries.
Avocado is only good for me when eaten with Mexican food. Mixed in with lots of other ingredients, on a taco, on nachos, in a burrito. I can’t stand the taste of plain, unadorned avocado.
Tomatoes, tomato soup and especially tomato juice (I can’t even… ugh) all make me want to vomit, but I love ketchup, tomato sauce, tomato-based pasta sauce and salsa.
Applesauce. Only with potato latkes.
I loathe mayo and ham.
Except…
a mayo and ham sandwich, or ham salad, I’ll eat.
So two foods I will not eat unless they are both together.
Can’t stand dill relish on most anything, but chicken or tuna salad just doesn’t work without it.
Gravy belongs in only one dish: poutine.
Mustard is only to be eaten in the traditional family chip dip of 2 parts salad dressing, 1 part ketchup, 1 part mustard.
I won’t eat cheese, cheese products or foods that have touched cheese except pizza, which I could eat every day.
Ketchup is only good on fries, and even then, only sparingly, and only when the fries are too bland otherwise. (And if the fries are bland enough that they need to be eaten with ketchup, then IMO they’ve failed as fries.)
Also agreed with mayo and tuna. I hate mayo, but put it with tuna and suddenly it’s divine.
Coffee. Only tolerable when added to my cream and sugar.
Cauliflower is only edible when it’s in an Indian curry dish (most certainly because the seasonings completely overpower the flavor of the cauliflower).