Coarsely grate potatoes and onion into a large bowl. (Work quickly so the potatoes don't discolor. The potatoes will give off a starchy liquid, but do not drain.) Then add the chives, season to taste with salt and pepper and mix well. Working with two large nonstick skillets, heat 2 to 4 tablespoons of the oil in each skillet over medium heat. Add about 2 tablespoons of the potato mixture for each latke and cook, pressing down with a spatula, until golden brown, 3 to 4 minutes per side. Drain on paper towels. As you continue to cook latkes, add more oil as necessary. Serve hot, with applesauce and pareve sour cream. Makes 30 latkes. Note: If you are not serving them immediately, reheat the latkes in a 400-degree oven for about 7 minutes. Remove and drain on paper towels, then serve immediately.