Start by bringing a large pot of salted water to a rolling boil. Add cubed sweet potatoes and cook for 8–10 minutes or until fork-tender.

Drain sweet potatoes in a colander and rinse under cold water to stop cooking. Spread them on a baking sheet to cool.

While the sweet potatoes cool, finely dice red onion and celery and set aside in a mixing bowl.

In a large mixing bowl, combine diced red onion, celery, sweet pickle relish, yellow mustard, lime juice, and Old Bay seasoning. Stir in half of the parsley and chives.

Add mayonnaise to the bowl and stir gently until fully incorporated, being careful not to overmix.

Fold in the cooled sweet potatoes using a rubber spatula until evenly coated.

Taste and season with additional salt and pepper if needed, along with remaining parsley and chives.

Cover the mixing bowl with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes.