In small bowl, whisk together rice wine vinegar with Blue Dragon Sesame Oil, Blue Dragon Fish Sauce, honey and ginger; reserve 2 tbsp of the vinaigrette.
Preheat grill to medium-high heat; grease grate well.
Add potatoes to 9 x 11-inch foil container and pour in 1 cup water; cover with foil. Place on grill, cover lid and cook for 25 to 30 minutes, or until tender.
Meanwhile, toss red onion, asparagus and snow peas separately with 2 tbsp reserved vinaigrette. Grill red onion for 3 to 5 minutes per side or until charred and tender; grill asparagus for 5 to 7 minutes or until grill-marked and tender; grill snow peas, turning, for 1 to 2 minutes or until charred and crisp. Cut red onion and asparagus into bite-size pieces.
Toss warm potatoes, asparagus, red onion and snow peas with remaining vinaigrette. Garnish with sesame seeds.
Add chopped Thai red chille for a spicy potato salad.