8 med. new 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. fresh parsley, chopped
2 med. onions, minced

Cut potatoes in 1/8 inch slices and boil in lightly salted water 8-10 minutes or until tender. Drain. Combine mayonnaise, sour cream, horseradish, celery seed and salt. Set aside. In another bowl arrange layer of potatoes; salt lightly. Cover with layer of mayonnaise-sour cream mixture, then layer of onion mixture. Continue layering, ending with parsley and onion. DO NOT STIR. Cover and refrigerate overnight. You can add layers of chopped sweet pickle, hard boiled eggs and crumbled bacon. Make some extra mayonnaise-sour cream mixture if you add many extras. This recipe MUST be prepared the day before serving.