1. In a small bowl, whisk together the rice vinegar, olive oil, light and dark soy sauce, Asian sesame oil, sugar, chile paste and garlic. Slowly whisk in the olive oil. Cover and refrigerate while preparing the potatoes.
2. In a large saucepan, bring the potatoes, salt and enough water to cover to a boil. Reduce the heat, cover and simmer until the potatoes are fork-tender (about 20 minutes). Drain.
3. Whisk the dressing again and then add it to the potatoes in a large bowl. Toss to mix thoroughly. Let the potatoes cool, then mix in the remaining ingredients. Cover and refrigerate until ready to serve. Stir the salad again before serving.