Wash and dry produce. 

Dice potatoes into ½-inch pieces. Trim and thinly slice scallions. Roughly chop pickle. 

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 ½ 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.

Transfer ketchup, pickle, crispy fried onions, cheddar, remaining mayonnaise, and remaining mustard to small serving bowls. 

Once hot dogs and buns are done, fill buns with hot dogs so everyone can add toppings as they like. Serve with potato salad and chips.