Begin by filling a large pot with water and adding kosher salt. Bring it to a rolling boil, then add cubed sweet potatoes. Boil for about 8–10 minutes, or until they are fork-tender yet firm, then drain the potatoes and rinse them under cold water to halt the cooking process.

While the sweet potatoes cool, finely dice the red onion and celery. Place them in a large mixing bowl once chopped.

In the bowl with your diced onion and celery, add sweet pickle relish, yellow mustard, fresh lime juice, and seafood seasoning (Old Bay). Sprinkle in half of the dried parsley and chives for added flavor. Stir well and let the mixture sit for about 10 minutes.

In a separate bowl, mix the mayonnaise until smooth. Gradually incorporate the dressing into the blended vegetable mixture, stirring gently to ensure even distribution without mashing the vegetables.

Gently fold in the cooked sweet potatoes into the dressing and vegetable mix, using a spatula to carefully lift and fold the ingredients together.

Taste your salad and adjust the seasoning with extra salt and pepper, if desired. Transfer the potato salad to an airtight container and refrigerate for at least 30 minutes.