On a lark, I checked my mother’s recipes, as she collected them through the years from various SF restaurants. I found this one, which “could be IT.” Check it out and see what you think:
HERMANN’S GERMAN POTATO SALAD SALAD
2 lbs red potatoes, scrubbed
1 cup carrots, finely shredded
3 Tbsp cider vinegar
1/4 tsp salt
1/8 tsp black pepper
Dressing
Vegetable oil spray
4 slices bacon, chopped
1 medium onion, chopped
1/2 cup chicken broth
2 Tbsp cider vinegar
2 Tbsp chopped fresh parsley
• Place potatoes in a large saucepan; cover with water and bring to a boil over high heat.
• Simmer, covered, until tender 25-30 minutes for medium potatoes; 15-20 minutes for small ones.
• Drain.
• When cool enough to handle, but still warm (about 7 minutes), cut potatoes into 1/4-inch slices.
• In medium bowl, layer warm potato slices and grated carrots, sprinkling the 3 Tbsp vinegar, salt and pepper between layers.
• Let stand at room temperature and prepare dressing.
• For Dressing
• Spray a medium skillet with vegetable oil spray (may be omitted).
• Cook bacon over medium heat for 3-5 minutes.
• When cool, crumble.
• Place onion in pan with oil and cook, stirring constantly for 5 minutes or until onion is tender.
• Add chicken broth and 2 Tbsp vinegar to skillet and bring to a boil over high heat.
• Remove from heat and pour over potato mixture.
• Add parsley and toss gently to coat.
• Serve warm or cold.
8 servings
Hi Julie – I like everything about this recipe except for the bacon. I love bacon but don’t remember bacon ever in Herman’s potato salad Otherwise am intrigued with cider vinegar as opposed to white distilled vinegar. Going to try this. Thanks for sharing!!
canapesandchocolate.com 
On a lark, I checked my mother’s recipes, as she collected them through the years from various SF restaurants. I found this one, which “could be IT.” Check it out and see what you think:
HERMANN’S GERMAN POTATO SALAD SALAD
2 lbs red potatoes, scrubbed
1 cup carrots, finely shredded
3 Tbsp cider vinegar
1/4 tsp salt
1/8 tsp black pepper
Dressing
Vegetable oil spray
4 slices bacon, chopped
1 medium onion, chopped
1/2 cup chicken broth
2 Tbsp cider vinegar
2 Tbsp chopped fresh parsley
• Place potatoes in a large saucepan; cover with water and bring to a boil over high heat.
• Simmer, covered, until tender 25-30 minutes for medium potatoes; 15-20 minutes for small ones.
• Drain.
• When cool enough to handle, but still warm (about 7 minutes), cut potatoes into 1/4-inch slices.
• In medium bowl, layer warm potato slices and grated carrots, sprinkling the 3 Tbsp vinegar, salt and pepper between layers.
• Let stand at room temperature and prepare dressing.
• For Dressing
• Spray a medium skillet with vegetable oil spray (may be omitted).
• Cook bacon over medium heat for 3-5 minutes.
• When cool, crumble.
• Place onion in pan with oil and cook, stirring constantly for 5 minutes or until onion is tender.
• Add chicken broth and 2 Tbsp vinegar to skillet and bring to a boil over high heat.
• Remove from heat and pour over potato mixture.
• Add parsley and toss gently to coat.
• Serve warm or cold.
8 servings
Hi Julie – I like everything about this recipe except for the bacon. I love bacon but don’t remember bacon ever in Herman’s potato salad Otherwise am intrigued with cider vinegar as opposed to white distilled vinegar. Going to try this. Thanks for sharing!!