8 med. sized potatoes, boiled in jackets
1 1/4 c. mayonnaise
1 c. sour cream
1 tsp. celery seed
1/4 tsp. salt
1 c. freshly chopped parsley, do not omit
2 med. onions, finely chopped
1 tsp. horseradish

Peel potatoes when cooled, cut in thin slices. Combine mayonnaise, horseradish, celery seed, salt; set aside. In another bowl mix onion and parsley.

In large serving bowl arrange layers of potatoes, salt each layer lightly, then cover with a layer of mayonnaise, sour cream mixture, then sprinkle that layer with onion parsley mixture. Continue layering, ending up with parsley onion mixture. DO NOT STIR!!

Cover and store in refrigerator about 8 hours or more before serving. Better if made day before.