Kartoffelsalat

Cut potatoes into quarters and place in a large pot of cold salted water. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes.

While potatoes cook, heat beef broth in a medium saucepan over medium heat until steaming.

Stir the flour mixture into the warm beef broth, whisking constantly to prevent lumps.

Keep the broth warm over low heat while the potatoes finish cooking.

Pour the warm vinegar-broth dressing over the potatoes immediately and toss gently to coat evenly.

Allow the salad to rest for at least 5 minutes at room temperature so the potatoes absorb the dressing flavors.

Taste and adjust seasonings with additional salt and pepper as needed before serving warm or at room temperature.