8 med. potatoes
1 1/2 c. mayonnaise
1 c. sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
1/2 tsp. salt
1 c. chopped parsley
2 med. onions, chopped, or 1 c. chopped chives

Boil potatoes in jackets until done, peel and cut into 1/8 inch slices. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside.

In another bowl, mix parsley (do not omit or decrease) and onions or chives.

In large serving bowl, arrange layer of potatoes, salt lightly, cover with layer of mayonnaise mixture. Continue layering, ending with parsley and onion mixture. DO NOT STIR. Cover and refrigerate at least 8 hours.