Abstract: To identify differences in anthocyanin composition and content in new varieties Mengcai-01 and Mengcai-02, and a control Hongmei and provide a foundation for colored potato breeding and the development and application of potato anthocyanin, qualitative and quantitative analysis of anthocyanin in each variety using high performance liquid chromatography-tandem mass spectrometry (HPLC-MS). The control variety Hongmei had a total anthocyanin content of 169.88 mg/100 g FW, and contained four anthocyanin components; pelargonidin-3-rutinoside, cyanidin-3-coumaryl-glucoside, pelargonidin-3-(4'''-feruloylrutinoside)-5-glucoside and pelargonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, of which pelargonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside and cyanidin-3-coumary-glucoside were the main components, accounting for 48.95% and 39.97% of the total anthocyanin content, respectively. The new variety, Mengcai-01, had a total anthocyanin content of 1051.65 mg/100 g FW, and contained four anthocyanin components; petunidin-3-(4'''-p-coumarylrutinoside), petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, petunidin-3-(4'''-feruloylrutinoside)-5-glucoside and malvidin-3-(4'''-p-coumar ylrutinoside-5-glucoside) of which petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside was the main component accounting for 79.14% of the total anthocyanin content. Mengcai-02 had a total anthocyanin content of 159.41 mg/100 g FW and contained five anthocyanin components; petunidin-3-(4'''-p-coumarylrutinoside), petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, petunidin-3-(4'''-feruloylrutinoside)-5-glucoside, peonidin-3-(4'''-p-caffeylrutinoside)-5-glucoside and peonidin-3-(4'''-p-coumarylrutinoside)-5-glucoside, of which petunidin-3-(4'''-p-coumarylrutinoside)-5-glucoside was the most important followed by peonidin-3-(4'''-p-caffeylrutinoside)-5-glucoside was the second, accounting for 54.08% and 24.06% of the total anthocyanin content, respectively. In conclusion, there were clear differences of anthocyanin components between the two new colored potato strains and the control variety Hongmei.