Layered Potato Salad - cooking recipe

Ingredients

8 medium potatoes
1 c. fresh parsley
1 large onion, minced
1 c. mayonnaise, divided
1 (8 oz.) carton sour cream
1 1/2 tsp. celery seed
1 tsp. salt
1/2 tsp. pepper
2 tsp. horseradish
6 eggs, hard-boiled

Preparation

Cook potatoes in boiling salted water about 30 minutes or until tender; drain and cool slightly.
Peel and thinly slice potatoes; set aside.
Combine parsley and onion and set aside.
Combine mayonnaise, sour cream, celery seed, salt and pepper and horseradish; stir well.
Place 1/3 of potatoes in a 13 x 9-inch dish; top with 1/3 mayonnaise mixture, 1/3 sliced eggs and 1/3 of onion and parsley mixture.
Repeat layers twice.
Cover and chill for 8 hours.
Makes 8 to 10 servings.