In September 2006, Penn State and Utz Quality Foods selected Adirondack Blue for a special production run of Nittany Lion blue and white potato chips for tailgating fans.

• Maturity: Mid-season
• Yield: Medium, but consistently higher than All Blue
• Tuber Set: Moderate
• Specific Gravity: Low (1.061 to 1.067)
• Diseases: Susceptible to common scab, silver scruf and seed piece decay. Resistant to golden nematode. May be susceptible hollow heart.
• Storage: Dormancy one week less than Chieftain
• Market: Specialty tablestock and fresh markets. A good candidate for purple chips, but not directly from 45°F storage.
• Advantages: Higher overall yield and marketable yield than All Blue. Very attractive tubers without the white vascular ring of some blue varieties.

• Plant
  • Decumbent to spreading plants with fair canopy
  • Clusters of blossoms are pure-white with yellow anthers
  • Stems (stalks) are mostly green, but with some bluing, especially closest to the leaves
  • Leaves are mostly green, but proximal ends of first and second lateral leaves are blue
• Tubers
  • Round to oblong, slightly flattened shape
  • Intermediate to shallow eyes, larger tubers may have protruding eyebrows
  • Deep purple, slightly netted to smooth skin
  • Attractive deep purple flesh throughout. "Bright color may scare some consumers, but those who tried it, loved it."
• Other
  • Typically requires one week longer after vine killing to achieve strong skin set.

• Taste: Excellent flavor. A favorite at farmer's market taste test.
• Texture: Less mealy, slightly moister than All Blue.
• Uses: Baking, boiling, steaming, mashing, brightly colored salads. Color may leach out during boiling, but not if microwaved, baked, or fried.
• Other: Very high in antioxidants, especially the skin.