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8 whole red potatoes
1 1/2 c. mayonnaise
1 c. sour cream
1 1/2 tsp. horseradish
1 tsp. celery seed
1 tsp. salt
1 bunch fresh parsley
2 medium onions

Boil or steam potatoes. Leave skins on. Then slice
about 1/4-inch thick. Mix mayonnaise, sour cream, horseradish,
celery seed and salt; set aside. Then mince fine the parsley
and onions. Mix together. Layer: potatoes, mayonnaise
mixture and parsley mixture. Seal and let sit in the refriger-
ator at least 8 hours before serving. Serves 8 to 10.

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