Mrs. Chandler'S Potato Salad

• 8 boiled medium potatoes (in jacket)
• 1 1/2 c. mayonnaise
• 1 c. commercial sour cream
• 1 1/2 tsp. horseradish
• 1 tsp. celery seed
• 1/2 tsp. salt
• 1 c. fresh chopped parsley (1/3 c. dried parsley; do not omit or decrease)
• 2 medium onions, finely minced

1. Peel potatoes and cut in 1/8-inch slices.
2. Combine mayonnaise, sour cream, horseradish, celery seed and salt.
3. Set aside.
4. In another bowl, mix parsley and onion.
5. In a large serving bowl, arrange layers of potatoes.
6. Salt lightly.
7. Cover with a layer of mayonnaise-sour cream mixture, then a layer of onion mixture. Continue layering, ending with parsley and onion.
8. Do not stir! Cover and refrigerate at least 8 hours before serving. The salad is better if it is made the day before.
9. Yields 8 to 10 servings.

potatoes, mayonnaise, sour cream, horseradish, celery, salt, fresh chopped parsley, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500480 (may not work)