Boil large pot of salted water, then cook washed potatoes until soft, ~20 minutes. Drain and set aside to cool.

While potatoes cook, in small skillet saute yellow onions in EVOO. As onions soften and become translucent, add pancetta. Cook ingredients until browned and crispy, then cool and drain in paper towel lined bowl.

In small bowl, combine greek yogurt, mayonnaise, horseradish, and red wine vinegar, stirring thoroughly. Next, add room temperature onions and pancetta, combining well before setting aside.

When potatoes are cool, cut into quarters, then place in large bowl. Salt & pepper potatoes, then add sauce. Stir until all potatoes are coated, then cover and place in refrigerator until ready to serve.