Place the potatoes in a large pot with the salt and cover with cold water. Bring to a boil and cook for 10-15 minutes or until fork tender.
While the potatoes are cooking, combine the olive oil, vinegar, ponzu sauce, garlic powder, and pepper in a small bowl and whisk well.
When the potatoes are cooked, drain them, return to the pot, pour the sauce over and toss well to coat the potatoes in the sauce. Let sit at room temperature until cooled.
Combine the mayonnaise and Sriracha sauce. Using a slotted spoon, remove the potatoes from the pot to a mixing bowl. Pour the mayonnaise mixture over, add the celery and red onion. Gently stir until combined. Can be served immediately or refrigerated for up to 2 days. Garnish with reserved celery leaves.
* Note - If using non-seasoned rice vinegar, add 1 teaspoon of sugar