Credit: Janak R. Joshi, Linxing Yao, Amy O. Charkowski, and Adam L. Heuberger Potato is the most consumed vegetable crop worldwide. However, despite its importance, potato production is severely affected by high susceptibility to a wide range of microbial pathogens, such as bacteria from the genus Pectobacterium, which cause various devastating diseases in potato and produce important economic losses. Even though resistance to Pectobacterium species is limited within cultivated potato varieties, it is known that a potato wild relative ( S. chacoense) is resistant to them; however, until recently, the underlying mechanisms of this phenomenon remained unknown. In a recent study published in the