Multicolored fingerling potatoes turn potato salad, a traditional side dish, into a bowl of rainbows. Instead of a heavy mayonnaise-based dressing, we lightened the flavors and made a dressing with oil, honey, and two types of mustard.  You can make the Dijon mustard salad dressing up to 1 week in advance, simply store chilled in an airtight container and shake vigorously before dressing the potatoes. Pickling the onions in a brine of apple cider vinegar and salt tames their bite while also adding a pretty pink color to the salad. You can make the pickled onions in advance and store in the refrigerator. They also work well sprinkled on top of hot dogs. This salad is striking enough to be served at your next holiday dinner, paired with other spring vegetables such as peas or asparagus. Since you can’t have a church potluck without potato salad, add this Dijon mustard potato salad recipe to your menu and serve it alongside the fried chicken and deviled eggs. No one will ever miss the mayonnaise.