Fill a large pot with salted water and bring it to a boil over high heat. Add cubed sweet potatoes and cook for 8–10 minutes until fork-tender. Drain and cool.

In a large mixing bowl, finely dice the red onion and celery. Combine with sweet pickle relish, yellow mustard, lime juice, and seafood seasoning. Add half of the dried parsley and chives and mix well. Let sit for 5 minutes.

Gently stir in the vegan mayonnaise into the dressing mixture until creamy and smooth.

Once cooled, fold sweet potatoes into the creamy dressing carefully to avoid breaking them.

Taste and adjust seasoning with remaining parsley, chives, kosher salt, and black pepper.

Transfer the salad to a serving dish, cover, and refrigerate for at least 30 minutes to allow flavors to develop.

Give the salad a gentle stir before serving. It can be served chilled or at room temperature.