Bring a large pot of salted water to a boil and add potatoes
Cook for 18-20 minutes or until they are tender
Rinse and drain then dry and allow them to cool
Slice the potatoes into 1/2 inch coins then add to a greased grill basket
Smash each potato with a drinking glass so each are smashed
Drizzle with more olive oil then warm the grill to medium high-heat
Cook the potatoes for about 10 minutes on each side or until crispy/golden
Meanwhile prepare the dressing by whisking together mayo, milk, dijon, lemon and paprika until fully combined
Add the smashed potatoes to a large bowl and pour desired amount of dressing on top followed by the pickles, celery and scallions, toss and serve warm or cool (both are delicious!)
Notes
*Store leftovers in fridge for 5 days
**Feel free to double recipe if serving more people