Austrian-Style Potato Salad

I love potato salads of any kind; they are usually what I go for first at a barbecue or other warm-weather get-together. And yet I can’t tell you how many times I’ve botched my own attempts at making a good potato salad. The potatoes have ended up either too mushy and falling apart or too hard and unyielding. I finally figured out that the right variety of potato makes all the difference.

A potato is a potato is a potato, I used to think. Not so. And this is particularly crucial to those of us living in new places where the potato varieties are unfamiliar and labels can be confusing. Here’s what I’ve learned:

Spaetzle with Roasted Butternut Squash, Pancetta & Sage

Spaetzle, or the German version of little dumplings, won me over at first bite. They’re heftier, more dense than Italian pasta, and their short, ridged, rustic shapes are so satisfying to sink your teeth into. Simply toss them in butter and herbs, and they make the perfect accompaniment to a hearty roast; they can also be dressed up with vegetables, meat, and/or cheese for a most delectable dish on their own.