Potato protein (PP), extracted from fresh potato by the alkali-soluble acid-precipitation method, was mixed with whey protein to fabricate the composite protein emulsion gel. The effect of PP to WP ratios (10:0, 7:3, 5:5、3:7, 0:10, w:w) on characteristics of mixing potato and whey protein emulsion gels were investigated by FTIR, low-field nuclear magnetic resonance (LF-NMR), scanning electron microscopy (SEM), Confocal laser scanning microscopy (CLSM), rheological and textural analysis, chrominance, and intermolecular force. The results showed that the comprehensive properties of composite protein emulsion gel were better than those of single potato protein or whey protein emulsion gel. The storage modulus(G") of the composite emulsion gels with the PP to WP ratio of 7:3 and 5:5 was 114.7% and 108.7% higher than that of the PP emulsion gels (PP: WP=10:0) (p<0.05). The gel strength, elasticity, adhesiveness, resilience, and chewability of composite emulsion gels with the PP to WP ratio of 7:3 and 5:5 were higher than those of PP emulsion gels (p<0.05). CLSM and SEM showed that the emulsion gels with the PP to WP ratio of 7:3 and 5:5 have dense networks and well-distributed emulsified oil droplets. The emulsion gels" primary secondary protein structure was β-helix and β-turn, which account for about 70%.