Whale’s Tail Potato Salad

Directions

1Mix the mayo, sour cream, horseradish and celery seed in a bowl and set aside.

2In a second bowl mix the parsley and onion.

3Parboil potatoes, peel, cut into 1/8 inch thick slices.

4Place one layer at a time into a large serving bowl.

5After the first layer of potatoes spread a layer of the mayo mix then layer the parsley and onion mix. continue this procedure until the bowl is filled.

6The final layer is parsley and onion.

7Refrigerate at least 8 hours prior to serving.

8DO NOT STIR MIXTURE!