Scrub the potatoes and place in a pot. Cover the potatoes with water, add salt to taste, place lid on pot and bring to a boil. Reduce heat to simmer and cook for 20-25 minutes or until tender. Drain, cool and place in the refrigerator 4 hours or overnight. Cut the potatoes in large pieces.

Prepare the herbs by stripping the leaves off the branches for the rosemary, tarragon and thyme. Set the leaves aside. Chop the sage and set aside with the other herbs.

Thirty minutes before serving, in a large skillet heat 1 tablespoon oil. Saute the onion for 5 minutes and then add the mushrooms. Continue cooking for 5 minutes longer. Set this onion/mushroom mixture aside. Using the same skillet, heat the remaining 2 tablespoons oil with the butter. Add the cut potatoes and cook for 10 to 12 minutes stirring occasionally. Add the onion mixture, pepper strips and herbs. Continue cooking another 5 minutes, tossing to mix well. Adjust salt and pepper.

Place on platter and top with shredded cheese