The regional condiment “fry sauce” is tomato/barbecue sauce and mayonnaise, well known to French fry lovers. In potato salad it adds the sweetness that pickle relish usually gives, it’s delicious, different, and doesn’t overpower.
This dish uses baked potatoes, gets a tailgate twist from barbecue sauce, and is served in its own crisp shell.
You’ll be putting this into potato skins, convenient for tailgate eating. So chop all the vegetables a little smaller than you would for regular potato salad.