Feeling bold? Here's an All-America recipe for a potato salad with a kick. Picnic-ready and it pairs with any dish.
Heat large covered saucepot of salted water and potatoes to boiling over high heat. Reduce heat and simmer uncovered 20 minutes or until potatoes are just tender. Drain and let cool.
Meanwhile, in medium bowl, combine yogurt, horseradish, mayonnaise, vinegar, mustard, celery seed, salt and pepper. Cut potatoes into 1-1/2-inch pieces and place in large bowl. With rubber spatula, fold in celery, bell pepper, onion, pimientos, chives and yogurt mixture, and mix until combined.
Cover and refrigerate at least 2 hours before serving.
Approximate nutritional values per serving: 272 Calories, 8g Fat (2g Saturated), 7mg Cholesterol, 192mg Sodium, 44g Carbohydrates, 4g Fiber, 6g Protein