Adding to potato-related thread creep:
I lived in England for 2 years. (Yes, in the military - a presence unwanted/despised by many. But I, personally, was a very polite and considerate guest.) I became addicted to chips with malt vinegar and enough salt to pickle an elephant.

For those who've never had English chips, they're a bit different from the fries in the US. They're usually fatter for one thing, but they're often sweetish. I was mystified by this, but finally think I figured out why. I believe the potatoes are stored longer than we store them here and it gives the starch a chance to start turning into sugar. The salt and tang of vinegar play off of that slight sweetness and is just wonderful.