In order to investigate the effect of different food colloids on the 3D printing characteristics of potato starch gels, the structure and printing characteristics of three kinds of potato starch gels were systematically studied. Potato starch and glycosylation product of soybean separation protein were used as basic materials, and gelatin, gellan gum and available natural rubber were added as structure-improving agents. Scanning electron microscopy (SEM) observation, infrared spectrum analysis, rheometer detection methods were employed to systemically analyze the effect of different colloids on the rheological properties, stability, and texture characteristics of potato starch gel. The research results showed that compared with potato starch gel, the hardness of potato-gelatin composite gel, potato-gellan gum composite gel and potato-available natural rubber composite gel increased by 390%, 233%, and 469%, respectively. Colloids could effectively improve the mechanical strength of potato starch gel. Among the three kinds of colloid, the energy storage modulus and energy dissipation modulus of the potato-gelatin composite gel decreased most obviously. After the addition of colloid, the diameter and height of 3D printed samples were close to that of storage, indicating that the addition of colloid significantly improved the printing stability of samples. By comparing the effects of three kinds of colloid on the printing characteristics of potato starch, the gellan gum was found to have a significant effect on the printing characteristics of potato starch, which could be stored for a long time at room temperature and maintain a stable shape. This study aims to improve the stability and accuracy of 3D printing of potato starch-based materials and lay a theoretical foundation for the accurate design and regulation of digital food nutrition.