Adirondack Blue
potato variety
The 'Adirondack Blue' is a potato variety with blue flesh and skin with a slight purple tint, released by Cornell University potato breeders Robert Plaisted, Ken Paddock, and Walter De Jong in 2003.
The 'Adirondack' varieties are purple and the skin may be slightly netted. Tuber dormancy is short. The tubers can be used for chips, but cannot be chipped from cold storage. Unlike most potato varieties developed at Cornell over the past few decades, it is susceptible to pink rot, leafhoppers, common potato viruses, Colorado potato beetle, Fusarium, and seed piece decay.
Penn State's alumni association is marketing potato chips in the school colors, using the 'Adirondack Blue'.
This brief starts where responsible research should: with the source description of “Adirondack Blue” as potato variety. Everything that follows is an evidence route, not borrowed authority.
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Named sources, stable identifiers and responsible institutions provide the strongest route from overview to verifiable evidence. The source revision retrieved here is dated Aug 19, 2025. The linked authority identifier is Q2824466. None of the 0 selected statements returned an explicit reference. The first chronological checks are 2003.
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This entry incorporates text from “Adirondack Blue” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.