Bring a medium pot of water to a boil. Add the potatoes and cook until very tender, 10–20 minutes depending on the size of the potatoes (remove smaller potatoes early if they cook more quickly than the larger ones). Drain the potatoes and set them aside until they are cool enough to handle, but do not refrigerate.
While the potatoes are cooling, cut the chilies into 1-inch pieces and thinly slice the garlic. Cut 1½ of the scallions into ¼-inch-thick rounds, then cut the remaining ½ scallion into very thin slices and set the thin slices aside for garnish. Cut the garlic chives into 1½-inch pieces.
When the potatoes are cool enough to handle, peel off the skins and then break the insides into small pieces.
Heat the ¼ cup of oil in a wok until very hot. Add the garlic and the chilies and cook for a few seconds, then add the pickles and stir for a few seconds more, until they're no longer completely raw.
Add the potato to the wok and stir well, then add the garlic chives and the thicker rounds of scallion.
Stir-fry everything together for 3 minutes, breaking up and mashing the pieces of potato with the wok spatula as you go and spreading the potatoes out in the wok occasionally, so that they brown a bit.
When the potatoes are fully cooked and mashed up, drizzle in the remaining tablespoon of oil and season with the salt. Mix everything (the oil will give the potatoes a slightly glossy appearance), then taste and add more salt if needed. Transfer the potatoes to a serving bowl and top them with the reserved scallion slices.
