Boil 3 or 4 medium potatoes (about 10 minutes) and let cool in a large, shallow bowl. Cut into desired-size pieces. Combine ½ cup of olive oil, 3 tablespoons of red wine vinegar and a pinch of salt for your dressing. On top of the potatoes layer rough-cut tomatoes, cucumbers, onion and pepper, purslane and chopped mint (more or less as you desire of anything). Drizzle the dressing, salt and pepper to taste and toss gently. One time I also added a few dollops of ricotta cheese, which gave the salad a slight creamy texture. You could use yogurt or sour cream, too.