Bring a large pot of salted water to a boil. Peel and cube sweet potatoes into 1-inch pieces. Cook in boiling water for 8-10 minutes until fork-tender yet firm.

Drain and rinse sweet potatoes under cold water for 1-2 minutes. Spread on a kitchen towel to dry and cool completely for about 10 minutes.

Finely chop the red onion and celery, aiming for small, even pieces. Set aside.

In a mixing bowl, combine red onion, celery, sweet pickle relish, yellow mustard, fresh lime juice, and Old Bay seasoning. Mix well and add half of the dried parsley and chives.

Fold in the mayonnaise until smooth. Gently add cooled sweet potatoes and stir to coat without breaking them.

Taste and adjust seasoning with salt, black pepper, or lime juice if needed. Cover and refrigerate for at least 30 minutes.