1 1/2 c. mayonnaise
1 (8 oz.) carton sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
8 med. potatoes, cooked, peeled & sliced
1 c. parsley, washed, dried & chopped

Combine mayonnaise, sour cream, horseradish and celery seed. Set aside. Place 1/2 potatoes in a medium bowl and sprinkle with 1/3 cup parsley and 1/4 cup onion. Spread on half of mayonnaise mixture. Do not stir. Repeat layers, ending with a layer of mayonnaise mixture that completely covers top so no air reaches potatoes. Garnish with a little remaining parsley and onion. Cover with plastic wrap and chill. When ready to serve, stir entire mixture together. Can be made up to 12 hours ahead of serving. Yield: 8-10 servings.

New potatoes are better and need no peeling.