To improve the utilization efficiency of potato germplasm resources, the quality traits of 172 potato germplasms were analyzed. The results indicated that: (1) The variation coefficient of reducing sugar was the largest (66.67%), and the range was 0.093~1.11 g/100g; The variation coefficient of crude protein was larger (21.11%), and the range was 1.12~3.57 g/100g; The variation coefficient of dry matter was the smallest (12.85%), and the range was 14.6%~30.6%. (2) The results of correlation analysis showed, it was very significantly negative correlation between reducing sugar and dry matter, crude protein or crude starch, a significantly negative correlation with vitamin C, other quality traits were significantly positively correlated. (3) principal component analysis showed that the cumulative contribution rate of the four factors reached 97.75%. as followed dry matter (47.98%), reducing sugar (26.42%), vitamin C (16.54%)and crude protein (6.81%) .(4) All potato germplasms were classified into three groups at the level of D=23. Class I had the highest dry matter and vitamin C, cclass VI contained crude protein. The above conclusions will be beneficial to improve the utilization efficiency of potato germplasm and accelerate quality breeding.