8 Large Idaho potatoes
1 Cup sour cream
1 Tsp. celery seed
1 1/2 Cup mayonnaise
1 1/2 Tsp. horseradish
1/2 Tsp. Salt
1 Cup minced parsley
2 Medium onions minced
Cooking Instructions
Boil potatoes with jackets in salted water until tender; avoid overcooking. Peel and slice thin, as for escalloped potatoes.
Mix mayonnaise, sour cream, horseradish, celery seed, and salt; set aside. Combine parsley and onions. In a large serving, arrange layer of sliced potatoes, top with layer of mayonnaise mixture, then parsley mixture. Repeat this process till all ingredients are used up. Cover and refrigerate until serving time. Allow about 8 hours for blending time.
