8 med. red potatoes (3 1/2 lbs.)
1 tsp. salt
1 (8 oz.) container sour cream
1 c. mayonnaise
1 tsp. celery seeds
1/2 tsp. salt
1/4 tsp. ground white pepper
1 tsp. horseradish
1 purple onion, thinly sliced and separated into rings
1 c. chopped parsley

Peel and slice potatoes; place in a Dutch oven. Add 1 teaspoon salt and water to cover. Bring to boil; reduce heat and cook 8-10 minutes or until tender; drain and cool.

Combine sour cream and next 5 ingredients; set aside. Place 1/3 of potato slices in a large bowl. Spread with 1/3 dressing mixture. Arrange 1/3 onion over dressing. Sprinkle with 1/3 parsley. Repeat layers twice with remaining ingredients. Yield: 8-10 servings.