Many of you do not use anything but catchup to dip your fries in. However, in Utah fry sauce is a big deal. So I've taken the traditional sauce and spiced it up.
Cajun Fry Sauce
3/4 cup Catchup
1 1/2 cup mayonnaise
1/4 cup mustard
1 tsp pickle juice
1 TBSP Cajun Spice - Ground to a fine powder.
Serve with baked potato spears. Slice a large russet potato up length wise coat in olive oil, salt and pepper and bake until tender. Makes enough to last a while. Put into jar with a good lid and refrigerate any left over.