The effects of gelatinisation and complexing conditions on stability of the potato starch solution were observed in a period of two weeks. Different methods of preparing 2% (w/v) starch aqueous solution with 0.25 μΜ Rose Bengal were tested. The differences in behaviour of all samples during storage were significant, which proves that the way in which starch pastes with dye have been prepared is of crucial importance. The most effective retrogradation delay and the least significant structural changes during storage were observed in starch – Rose Bengal solution prepared by immediate high temperature treatment above the gelatinisation temperature with preliminary swelling the starch with dye. This treatment facilities more effective intermolecular association with dye molecules resulting in polymer ordering and spatial network stability.