Saturday evening, stir this dish together. Then Sunday, after church, it is ready to pop in the oven and bake. This casserole needs to smooze for a while to blend the flavors. That could be as long as overnight. It's up to you. Horseradish adds a little bite to the dish. Don't tell the family. Let them guess.

OVERNIGHT POTATO CASSEROLE
8 medium potatoes, boiled
1 1/2 cups mayonnaise
1 cup sour cream
1 1/2 teaspoons horseradish
1 teaspoon celery salt
1/2 teaspoon salt
Chopped fresh parsley

Boil potatoes in skins. Peel and slice into thin rounds. Combine remaining ingredients, except parsley, to make a sauce. In flat casserole, layer potatoes and cold sauce, ending with sauce. Sprinkle with chopped parsley. Cover and refrigerate several hours or overnight to allow flavors to blend. Sprinkle with paprika. Bake at 350 F. until hot and bubbly. Enjoy.