Yes, and yes. I absolutely concur. Lived in Belgium for a year and marveled at the range of sauces at the average frituur, but mayo is the base. And poutine-- brilliant.
And ketchup is a children’s condiment.
You insult my tastes, Sir. My Seconds shall call upon you in the morning.
I agree with the Chick-Fil-A fries with Mayo. There was a Chick-Fil-A at my (second) college, and I’d sometimes go there and supplement my home lunch with waffle fries, plus a container of buffalo wing sauce and some ketchup and some mayo, and I’d take turns dipping the fries into the three different condiments. It was pretty good.
But when I worked at a bakery/grill after high school, another cook converted me to a condiment I do ever since: I pour a puddle of ketchup onto the plate, douse it liberally with Tabasco, and then moosh it up with a fry. Delicious!
I’ve spent most of my life on the pulykamell side: Malt vinegar was the “proper” thing for fries, with white vinegar being an acceptable substitute.
Ketchup? I still haven’t found anything that’s improved by the application of the stuff that is commonly called by that name. Real condiments don’t come in primary colours.
I went over to the dark side while I was in Québec this year. Mayo is nice on fries, too.
Butter. Pure glorious butter. Clarified is a bit better, and garlic or herbs add something good too. But your artichoke leaves must be dipped in the clear golden liquid, not Mayo.
In the Balkans, people cover their fries with feta. It’s delicious. Give it a shot.
My grandmother is Belgian, and passed this combo on to my father, who in turn passed it on to me. It’s delicious, but I get yelled at often.
Ooooh, will FRIGGIN’ do. That sounds delicious.
Best thing to come out of Belgium since the ferry to England 
Aren’t you forgetting the beer? And I don’t mean your regular Stella!
And yes Mayonaisse is what Fries are suposed to be covered with.
Grrroooooossssss.
What about the simple perfection of yellow mustard on a hot dog?
Sorry, I meant my sister takes mint sauce with everything. I do enjoy tartar sauce, rationed solely (pun?) to breaded fish.
Pomme frites with a plethora of dipping choices, sweet, sour, hot, and cooling, do not pour anything on top of my fries (except malt vinegar and its sprinkled, not poured). Add to my order a fruit smoothie, papaya mango pineapple?, and extra napkins!
I’m Dutch, so yeah, totally agreed.
ETA: I recommend sour mayo for fries, though some people really like the sweeter kind.
I prefer French Fries and mustard(French’s), myself.
Same here.
Funny story though - when I first saw those Germans with the little paper cups with the dollop of mayo on top, I thought, “Why are they putting whipped cream on french fries?”
Whenever someone looks at my fries with mayo and says, “Ugh, how gross!” I say, “And exactly what are the ingredients in potato salad again?”
Potato salad ain’t deep fried. That’s what makes the mayo thing gross. It’s fat plus more fat. Like I said upthread, I’m actually fine with mayo on the fries, but the reason I’ve always thought it was gross before trying it was the above. I still think it’s a bit much in the fat department, but I do appreciate it.
I love mayo, and fries it’s really good, but I prefer ketchup.
My brother dips roast beef in mayo. My mom used to faint dead away at the table.
It’s not that much different from putting mayo on a roast beef sandwich.
Anyone here like peanut butter and mayo sandwiches?
Home-made tartar sauce and chips. YUM!
ETA: and bacon. Mega-yum!