Bring a large pot of salted water to a boil over medium-high heat. Add cubed sweet potatoes and boil for 8-10 minutes until fork-tender. Drain and rinse with cold water.

Finely dice the red onion and celery into uniform, small pieces.

In a large mixing bowl, combine the diced onion and celery with sweet pickle relish, yellow mustard, fresh lime juice, and Old Bay seasoning. Mix gently.

Stir in mayonnaise until smooth and well incorporated to create a creamy dressing.

Fold in the cooled sweet potato cubes gently to avoid smashing them.

Taste the salad and adjust the seasoning with salt, pepper, or herbs as necessary.

Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes or ideally overnight.