Abstract: 【Objective】 The main quality traits of different potato varieties in Xinjiang were studied to provide reference for the resource utilization of fresh and processed potato varieties in Xinjiang in the future. 【Methods】 Forty-three potato varieties with good comprehensive traits were collected from Xinjiang, and the indexes of dry matter, starch and soluble sugar were determined. The quality traits of different potato varieties were analyzed by correlation analysis, principal component analysis and cluster analysis. 【Results】 The soluble sugar content of 43 potato varieties was (1.6±0.54)%. The mass fraction of soluble solids was (6.84±1.7)%. The dry matter mass fraction was (22.23±5.21)%. The mass fraction of amylose was (25.47±2.59)%. The mass fraction of amylopectin was (63.92±4.92)%. The total starch content was (89.39±6.53)%. Total starch content was significantly positively correlated with amylopectin content (P<0.01) and amylose content (P<0.01), but negatively correlated with soluble sugar content. Cluster analysis divided the 43 potato species into three groups. Group I, including T10 and Beifang 001, was characterized by higher soluble sugar content. Group II, including Qingshu 107 and Mengwushu 4, exhibited higher amylose content. Group III, including Zhongshuzao 39 and Tianshu 16, showed higher soluble solid content, dry matter content, amylopectin content, and total starch content. 【Conclusion】 Potatoes from the Zhaosu production area generally exhibit higher levels of soluble sugars, soluble solids, dry matter, and amylose, with overall quality superior to those from the Yecheng production area. Thirteen varieties, including Beifang 001, Zhongshuzao 39, Zhongshuzao 45, Zhongshu Zi 5, Weilasi, Longshu 3, Guohong, T9, Longshu 26, L1631-14, Lishu 29, Dafeng 3, Xisen 6, are suitable for processing fried food. Twenty two varieties, including L1631-14, Xisen 6, Longshu 6, Jintongshu 3, Linshu 18 and Zhongshu 32, are suitable for fresh food, with soluble sugar content higher than 1.6%. The 43 potato species are classified into three groups, with multiple quality traits in Group III being superior to those in other groups, which provides a basis for their promotion and cultivation.