Father's Day Hot Dog Bar with Potato Salad & Chips

• Place potatoes in a medium pot with enough salted water to cover by 2 inches. Bring to a boil and cook until tender, 10-12 minutes. • Drain, then rinse potatoes under cold water to cool. Shake off any excess water, then transfer to a large bowl. • To bowl with potatoes, add scallions, two packets of mayonnaise, and one packet of mustard (for 8 servings, use four packets of mayonnaise and two packets of mustard). Stir until thoroughly combined. Season with salt (we used 1⁄2 tsp; 1 tsp for 8) and pepper to taste. Refrigerate until ready to serve.

• Heat a grill (or grill pan) to medium high. • Once grill (or grill pan) is hot, add hot dogs; grill, turning occasionally, until warmed through and lightly charred all over, 4-6 minutes. • Meanwhile, wrap hot dog buns in foil. Add to grill (or grill pan) and cook, turning occasionally, until warmed through, 2-4 minutes. TIP: Depending on the size of your grill or grill pan, you may need to wait until hot dogs are done to warm the buns—transfer hot dogs to a plate and tent with foil to keep warm.