Place the potatoes in a pot with enough heavily salted water to cover them. Place a lid on the pot and bring it to a boil. Remove the lid and boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and allow them to dry and cool slightly.

While the potatoes are cooking, mix the mayonnaise, garlic, vinegar, salt, and pepper in a small bowl, and set aside. Soak the sliced red onion in ice water for at least 5 minutes, and drain.

In a large bowl, add the potatoes, dressing, red onion, bell pepper, celery, and cilantro. Toss lightly until well combined.

Refrigerate the salad for at least 2 hours or overnight.

Just before serving, taste, and adjust the salt as needed before serving. If it needs more tang, add a splash of vinegar.