Place skin-on yellow potatoes into a large pot, cover with cold water and bring to a boil.

Place one teaspoon of kosher salt into the boiling water and boil uncovered for 30-40 minutes depending on the size of the potatoes, or until tender in the center when poked with a paring knife blade.

If some potatoes are smaller than others, remove them with a spider or tongs and allow the larger ones to keep boiling until done.

While potatoes are cooking, in a small bowl, cover the chopped onions in the lemon juice and set aside.

Remove the hot potatoes to your cutting board and with the side of a spoon, fork or a butter knife, peel the skins off of each hot potato. I found that the side of a fork works best by peeling the top facing you, flip the potato over and peel back the rest. The skin should slide right off.

Once all the potatoes are peeled, slice into thick slices and place gently into a large bowl.

Spoon in three tablespoons of the olive oil and toss gently to coat. This will help seal the slices so they stay firm.

In a medium bowl, whisk the remaining oil, remaining teaspoon of kosher salt, garlic, parsley, chives, oregano, pepper and the onions and lemon juice from earlier.

Add the dressing and the sliced cherry peppers to the oil covered potatoes and gently toss.

Cover and refrigerate overnight.

Taste and add more salt or pepper if needed, gently mix again and pour into a serving bowl.

Optional: Drizzle on more olive and top with any of the fresh herbs before serving for garnish.