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

Drain and Cool: Drain sweet potatoes in a colander and rinse with cold water to stop cooking. Allow to cool completely.

Prepare the Vegetable Mix: Finely dice red onion and celery, then combine with sweet pickle relish, yellow mustard, fresh lime juice, and Old Bay in a mixing bowl.

Let the Flavors Meld: Allow the vegetable mixture to sit for about 10 minutes to enhance flavor.

Incorporate the Mayonnaise: Stir in the mayonnaise until smooth and well-combined.

Fold in Sweet Potatoes: Gently fold in cooled sweet potatoes with a rubber spatula.

Taste and Adjust Seasoning: Taste and adjust seasoning with more salt, pepper, and herbs as needed.

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