Creamy Potato Salad

4 pounds small red potatoes
1 1/2 cups light mayonnaise
1 1/2 cups light sour cream
1 1/2 teaspoons prepared horseradish
1 teaspoon salt
1/2 teaspoon celery seeds
1 cup chopped fresh parsley
1 bunch green onions, finely chopped
4 bacon slices, cooked and crumbled (optional)

Cook potatoes in boiling water to cover in a Dutch oven 30 minutes. Drain and cool to touch. Thinly slice potatoes.
Stir together mayonnaise and next 5 ingredients. Gently stir mayonnaise mixture into potato.
Cover and chill 8 hours. Top before serving with green onions and, if desired, bacon.

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