Pimiento Cheese Dip

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2 pounds Peewee potatoes, rinsed

Olive oil, for drizzling 

Kosher salt and freshly ground black pepper

3 tablespoons unsalted butter 

1/4 cup minced yellow onion 

1 clove garlic, minced 

1 tablespoon mustard powder 

1/2 teaspoon sweet paprika 

1/2 teaspoon cayenne pepper 

3 tablespoons all-purpose flour 

3 cups whole milk 

12 ounces extra-sharp Cheddar, shredded 

8 ounces cream cheese, at room temperature 

3/4 cup roasted peppers or pimientos, drained and finely diced 

1 large pumpernickel bread boule 

2 each red, yellow and orange sweet peppers, cut into triangles