Boil the Sweet Potatoes: Bring a large pot of salted water to a boil. Add the cubed sweet potatoes and cook for 8–10 minutes, or until fork-tender. Drain and set aside.

Cool the Sweet Potatoes: Rinse the sweet potatoes under cold water to halt cooking. Spread them out to allow moisture to evaporate.

Prepare the Vegetables: Finely dice the red onion and celery into uniform pieces for even flavor distribution.

Mix the Dressing: In a bowl, combine red onion, celery, sweet pickle relish, yellow mustard, lime juice, and Old Bay seasoning. Let it sit for 5 minutes.

Incorporate the Mayonnaise: Add mayonnaise and stir until smooth. Consider using Greek yogurt for a lighter salad.

Fold in the Sweet Potatoes: Gently fold in the cooled sweet potatoes without mashing them.

Adjust Seasoning and Chill: Taste and adjust seasoning. Refrigerate for at least 30 minutes before serving.

Serve and Enjoy: Stir gently before serving and garnish with dried parsley and chives.