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  • 8 red potatoes (medium to large)
  • 1 garlic clove
  • 1 bay leaf
  • Celery tops
  • 8 ounces sour cream
  • 1 1/2 cups mayonnaise
  • 1 tablespoon (heaping) horseradish
  • 1 tablespoon celery seed
  • 2 Vidalia onions, chopped
  • 1 cup fresh Italian parsley, chopped
  • 1/2 teaspoon salt
  • Black pepper


  1. Boil potatoes with garlic, bay leaf, and celery tops to flavor water. Cool, peel and slice.
  2. Mix sour cream, mayonnaise, horseradish, and celery seed.
  3. Mix together onions and parsley.
  4. Place a layer of sliced potatoes in a clear glass bowl or casserole dish. Sprinkle with salt and pepper. Spread a layer of mayonnaise mixture on top of potatoes, followed by a layer of  parsley mixture. Repeat layer.

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The recipe was originally published as Layered Potato Salad with Parsley on

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