German Potato Salad

Peel the potatoes and cut them into quarters, then slice each quarter about 1/2 inch thick.

Place the potatoes in a pot and barely cover them with water.

Add the onion, parsley, salt, caraway seed, marjoram, and bay leaf.

Cook until the potatoes are tender, then remove the bay leaf.

Make a roux with the butter and flour, thinning it with a little cooking liquid from the potatoes.

Stir the roux back into the potato mixture to thicken it.

Add vinegar to taste and serve warm.