Boil the Sweet Potatoes: Bring a large pot of salted water to a rolling boil. Add cubed sweet potatoes and cook for 8-10 minutes until fork-tender yet firm. Drain and rinse under cold water.

Prep the Vegetables: Finely dice the red onion and celery. Set aside.

Combine the Dressing Ingredients: In a mixing bowl, combine onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, seafood seasoning, and half of the dried parsley and chives.

Mix in the Mayonnaise: Stir in the mayonnaise until smooth.

Fold in the Sweet Potatoes: Gently fold the sweet potato cubes into the dressing. Avoid over-mixing.

Season to Taste: Adjust seasoning with salt and black pepper as needed.

Chill Before Serving: Refrigerate for at least 30 minutes before serving.