8 medium potatoes
1 1/2 c. fat-free mayonnaise
1 c. fat-free sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
1/2 tsp. salt
1 c. chopped parsley
1 carton frozen chives or 1/2 c. dried

Boil potatoes in skin until done; peel and cut into 1/8-inch slices. Mix mayonnaise, sour cream, horseradish, celery seed and salt. In another bowl, mix parsley and chives. In large bowl, arrange layer of potatoes. Salt lightly. Cover with layer of mayonnaise mixture, then layer of parsley mixture. Continue layering, ending with parsley mix. Do not stir. Cover and refrigerate at least 8 hours.

Serves 8 to 10.