Rinse and slice the potatoes into 1/4 inch slices. Cover with cold water and bring to a boil. Season generously with sea salt at this point, the water should taste like sea water. Cook for about 10 minutes until tender but not mushy. Drain the potatoes in a colander and allow them to dry very well in their own steam then allow to cool.
Meanwhile slice the avocados and scoop out the flesh. Transfer to a large mixing bowl and mash together with the lemon or lime juice. Mix in the scallion and chili pepper and season to taste with sea salt.
Add the potatoes to the bowl with the avocado together with the green peas and dill. Use a spatula and fold them together with care as not to break them.
Taste and adjust seasonings again with more lemon juice and sea salt. Garnish with the chives and serve at room temperature or chill for later use.
Reserve about 1/2 cup of the water from the potatoes so you can use it to stretch out the dressing later if need be.