Seven new potato strains (NMSA42, NMSA187, NMSA217, NMSB53, NMSB107, NMSB327 and NMSC92) selected from F₁ segregating populations of three potato cross combinations. In order to clarify the differences of main characters, molecular and cellular genetics among them, with potato parental materials as control, we compared and analyzed the traits of the seven new strains, include yield, commercial potato rate, nutritional quality, maturity, PMCM Ⅰ chromosome pairing behavior, pollen fertility and SSR fingerprint characteristics. This will provide the basis for further breeding and registration of new potato varieties. The results showed that: (1) NMSA42 was the new strain of powder processing with high drymatter content, NMSB107 was the new strain with high anthocyanin content, NMSB327 was colored potato new strain, and other new strains were all fresheating potato. (2) The new strain NMSB327 was midearly matured, NMSC92 was latematured, and other strains were midmatured. (3) The average single plant yield of all the strains ranged from 1.02 kg to 1.84 kg, and the commodity potato rate ranged from 81.10% to 94.36%, of which the strain NMSB327 was the highest. The fertile pollen rate ranged from 48.82% to 87.69%, of which the strain NMSA42 was the lowest, and the strain NMSB107 was the highest. (4) The chromosome pairing configuration of the seven new strains NMSA42, NMSA187, NMSA217, NMSB53, NMSB107, NMSB327 and NMSC92 were 6.57Ⅰ+ 9.66Ⅱ + 5.06Ⅲ + 1.74Ⅳ, 5.38Ⅰ+ 8.98Ⅱ + 4.63Ⅲ + 2.69Ⅳ, 4.05Ⅰ + 15.54Ⅱ + 2.12Ⅲ + 1.63Ⅳ, 4.55Ⅰ + 12.12Ⅱ + 2.39Ⅲ + 3.01Ⅳ, 1.93Ⅰ + 11.52Ⅱ + 2.0Ⅲ + 4.26Ⅳ, 4.37Ⅰ + 9.97Ⅱ + 3.19Ⅲ + 3.53Ⅳ and 6.08Ⅰ + 7.6Ⅱ + 3.4Ⅲ + 4.13Ⅳ, respectively. (5) A total of three suitable SSR primers, S25, S118 and S153, which were clear, polymorphic and reproducible, were selected from 55 SSR primers. The SSR fingerprint was constructed by PCR amplification, which could clearly identify 7 new strains and their parents. The study suggested that the seven excellent new potato strains were shallow eyes, good shaped, concentrated and tidy, and the traits of maturity, yield, commercial potato rate and nutritional quality had their own characteristics. They have high application value.