Boil potatoes in salted water with skin on until just cooked, drain and peel.
Cut 1/2cm thick slices. Place in a bowl with chopped onion and cover with chicken stock. Steep for 3 hours.
Place eggs into boiling water for 6 minutes until soft boiled. Remove 2 of the eggs and allow the other 4 to boil a further 2 minutes until just hard.
Drain potatoes and place in large bowl.
Mash the soft boiled eggs and add to bowl, then chop the hard boiled eggs into pieces and add to the bowl with the rest of the ingredients.
Mix thoroughly and season with salt and pepper to taste.
