8 boiled med. potatoes (in jackets)
1 1/2 tsp. horseradish
1/2 tsp. salt
2 med. onions, finely minced
Or 1 (2 oz.) carton frozen chives (prefer using chopped shallots instead of chives)
1 1/2 c. mayonnaise
1 c. commercial sour cream
1 tsp. celery seed
1 c. fresh chopped parsley (do not omit or decrease)
6 hard boiled eggs, grated

Peel potatoes, cut in 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt; 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-parsley mixture, sprinkled with celery seed. Add to this a layer of grated hard-boiled eggs. Continue layering potatoes, mayonnaise, sour cream, onion, parsley and eggs until bowl or casserole is filled. Top with a mixture of egg and parsley. This is a different and delicious potato salad, good with beef or any kind of meat. The secret is in the layering and making at least 1 or 2 days ahead of using. Yield: 8-10 servings, double for a cocktail supper for about 20.