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Cut potatoes in quarters lengthwise, and then slice across into ⅜ inch thick pieces.
Place potatoes in a pot with 2 tablespoons kosher salt and enough cold water to cover; bring to a simmer over high heat. Reduce the heat to medium-low and simmer until just barely tender. Potatoes may cook in 10 minutes or less once water is simmering, so test early and often—the tip of a knife should slide in easily.
Drain potatoes thoroughly and let cool in the strainer until just warm, about 20 minutes; transfer into a bowl and set aside.
Combine garlic, red pepper flakes, cumin, black pepper, dried oregano, olive oil, champagne vinegar, and salt in a blender or blender cup. Blend until smooth; add fresh oregano, cilantro, and parsley, and continue blending until a relatively smooth purée is formed.
Pour over potatoes and mix thoroughly with a spatula. Cover and refrigerate for at least 1 hour and up to 12 hours.
Remove from the refrigerator to sit at room temperature for 1 hour. Stir in chives, then taste and adjust seasoning, adding more salt if necessary. The texture of the salad can be adjusted with more oil and vinegar, or a spoon of mayonnaise for a creamier version.