Rub the inside of a medium stainless steel bowl with 1 clove of crushed garlic and discard the garlic. Slice the potatoes ¼ inch thick. Add the warm, sliced potatoes to the bowl. Drizzle the potatoes with 2 tablespoons of cider vinegar and toss to coat evenly. Add the remaining ingredients and mix well with a plastic spatula, being careful not to mash the potatoes. Refrigerate for a couple of hours to marry the flavors. Be sure to serve your Southwestern Potato Salad just below room temperature because excessive coldness masks the flavors.