'Yukon Gold' is a large cultivar of potato most distinctly characterized by its thin, smooth, eye-free skin and yellow-tinged flesh.

In the 1950s, the vegetable growers of this region began petitioning for the breeding rights and licensing for a yellow-fleshed potato like ones they were used to growing in Europe.

In 1953, Johnston was a lab technician in the potato development laboratory at the Ontario Agriculture College and he led a team that cross-bred two varieties to create the new type.

Charlie Bishop, or Walter Shy according to some sources, suggested adding "Gold" to describe the colour and appearance.

[7][8] A University publication states that "Yukon Gold was the first Canadian-bred potato variety to be promoted, packaged and marketed with its name right on the pack".