Sour Cream Potato Salad - cooking recipe

Ingredients

8 large potatoes, boiled in the jacket, cooled and peeled
2 medium onions, finely chopped
1 c. fresh parsley, chopped
1 small carton sour cream
1 1/2 c. mayonnaise
1 1/2 tsp. horseradish
1 tsp. celery seed
cherry tomatoes

Preparation

Mix together sour cream, mayonnaise, horseradish, celery seed parsley.
In a 4 x 13-inch casserole dish, slice 4 potatoes, salt and pepper.
Spread 1/2 mayonnaise mixture over potatoes and top with 1/2 of the onions and parsley.
Repeat and place cherry tomatoes on top.
Cover and refrigerate at least 8 hours before serving.
Best made a day ahead.