Bring a large pot of salted water to a rolling boil over high heat. Carefully add the cubed sweet potatoes and cook for about 8–10 minutes, or until they’re fork-tender but still firm.

Once the sweet potatoes are cooked, drain them in a colander and immediately rinse under cold water to halt the cooking process.

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

Gently stir in the mayonnaise to the vegetable mixture until everything is well coated and smooth, then carefully fold in the cooled sweet potatoes.

Taste the salad and adjust the seasoning as necessary, adding kosher salt, black pepper, and remaining herbs as needed.

Transfer the salad to a serving dish, cover with plastic wrap, and refrigerate for at least 30 minutes before serving.