I tried this vintage German potato dish expecting something simple, but I found a delightful, tangy side that's perfect for a weeknight cook looking to elevate their meal. The key, I discovered, was the vinegar — it's not an ingredient you'd typically associate with potatoes, but it adds a surprising zing that cuts through the richness of the butter and flour sauce. I must admit, I was skeptical, but the vinegar really does work its magic. I loved how the potatoes softened and absorbed the flavors as they simmered. The laurel leaf was a nice touch, though I'd recommend using bay leaf instead, as laurel can be hard to find these days. The whole dish comes together in just a few minutes, making it an excellent side for a busy weeknight. I served it with some simple sausage and green beans, and it was a hit. If you're looking to add a bit of vintage charm to your modern meals, give this one a try — just don't skip the vinegar.