Fill a medium-large saucepan 3/4 of the way with water. Bring to a rapid bowl.
When boiling, add salt, then potatoes.
Meanwhile, combine water and cornstarch in a small bowl, set aside.
Boil until potatoes are easily pierced with a fork, approximately 12 minutes. Times will vary based on size of potatoes.
Drain, set aside.
In the same saucepan, over medium heat, add vegetable oil and garlic. Since the pan and burner are still hot, garlic should brown fairly fast, approximately 1 minute.
Add soy sauce, seasoned rice vinegar, Sriracha and brown sugar until a paste forms.
Whisk in cornstarch water until sauce becomes thick and sticky. It will resemble ketchup.
Add potatoes back in, tossing to coat.
Transfer to serving dish and garnish with fresh scallions.
If you've tried this recipe, come back and let us know how it was!