10 or 12 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

Boil potatoes in jackets, then combine in first bowl, mayonnaise, sour cream, horseradish, celery seed and salt. In second bowl, combine 1 cup of chopped parsley and 2 medium onions, minced - peel potatoes and slice 1/8 inch thin in a large bowl - layer potatoes alternately with mayonnaise mixture and parsley mixture. Continue layering - ending with parsley mixture - do not stir. Refrigerate 8 hours before serving.