8 lg. potatoes (red)
1 c. parsley flakes
1 bunch green onions, chopped or 2 chopped onions

SAUCE:

1 1/2 c. mayonnaise
1 c. sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
1 tsp. salt

Mix together ahead of time. Boil potatoes in jackets. Cook and peel. Slice potatoes. Layer with little sauce in bowl first, then parsley, onions and potatoes until finished.

NOTE: Salad is better after it is set several hours or overnight.