Pass the pepper, please

We're home from the funeral. Laura began sleeping on the way home. Within 15 minutes of arriving home she was curled up on the livingroom floor with her blanket and our dog, Scout.

Sound asleep.

So I did what any other red-blooded American man would do. I headed for the kitchen and began searching for the paprika and a cutting board.

Our company's annual potluck dinner is tomorrow, and since it will be my last, I wanted to leave in style. Thus, I purchased extra-lean bacon, overgrown, sweet onions and the finest Maine potatoes money can buy for my hot German potato salad.

If you have a crockpot, it's a cinch to make it, but it's not for you carb freaks. Just smelling it will add 12 to 14 inches to your waist line.

I never thought I would share recipes on the internet, but here goes.

Cube 6-7 med., un-peeled potatoes and boil for 3-4 minutes (You do not want them to cook through).

Fry 1 pound of bacon till crisp; then crumble it over the drained potatoes. With the bacon fat still in the skillet, fry a some chopped, sweet onion. Combine the potatoes, bacon crumbs and onions in a crock pot and mix. Now add 2-3 globs of dijon mustard, a pinch or two of unground black peppercorn and a dash of paprika. Stir the mixture, spooning in 2-3 tablespoons of sour cream.

Refrigerate overnight and then turn on the crock-pot (low heat) four to five hours before serving, mixing often. Goes great with a stout beer. Enjoy!!!