8 boiled med. potatoes in skins
1 1/2 c. mayonnaise
1 c. sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
1/2 tsp. salt
1 c. fresh chopped parsley (do not omit or decrease)
2 med. onions, finely minced

Peel potatoes, cut into 1/8 inch slices. Slice potatoes as you go. Do not cut up all at once. Combine mayonnaise, sour cream, horseradish and celery seed; set aside.

In another bowl mix parsley and onion. In large serving bowl, arrange layer of potatoes, salt lightly. Cover with layer of mayonnaise, sour cream mixture, then layer of onion mixture. Continue to layer, ending with parsley and onion. Do not stir! Cover and refrigerate at least 8 hours before serving. The salad is better if made the day before. Serves 8-10.