Start by bringing a large pot of salted water to a rapid boil. Once boiling, carefully add the cubed sweet potatoes and cook for 8-10 minutes, or until they are fork-tender yet firm. Drain the potatoes and rinse them under cold water to stop the cooking process.

While the sweet potatoes cool, finely dice the red onion and celery. Aim for small, uniform pieces.

In a large mixing bowl, combine the diced red onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, and Old Bay seasoning. Stir in half of the dried parsley and chives. Allow the mixture to sit for about 5 minutes.

Gently fold the mayonnaise into the vegetable mixture until it becomes smooth and fully combined.

Now, gently fold the cooled sweet potatoes into the dressing mixture using a rubber spatula.

Taste your salad and adjust the seasoning with any remaining herbs, kosher salt, or black pepper as needed. Transfer the salad to a serving dish and cover it with plastic wrap. Refrigerate for at least 30 minutes.