Boil the sweet potatoes in salted water for 8–10 minutes until fork-tender. Drain and cool.

Finely dice the red onion and celery.

Mix red onion, celery, sweet pickle relish, yellow mustard, lime juice, Old Bay seasoning, and half of the parsley and chives in a bowl. Let sit for 5 minutes.

Add mayonnaise and mix until smooth.

Gently fold in the cooled sweet potatoes until coated.

Season with salt and pepper, and add remaining parsley and chives. Mix well.

Chill the salad in the refrigerator for at least 30 minutes before serving.