Typical macaroni salad consists of macaroni, lots of mayo, and maybe some onions and celery. But in the south, it’s a whole other story.

This Southern macaroni salad features tangy dill, briny capers and bread-and-butter pickles and sweet buttermilk for a unique addition to any summer backyard BBQ.

You’ll need:

• 1 pound elbow macaroni
• 2/3 cup bread-and-butter pickles, minced
• 2 large stalks celery, chopped
• 4 scallions, chopped
• 1/4 cup capers, chopped
• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1 teaspoon fresh lemon zest
• 4 teaspoons fresh lemon juice (from 1 large lemon)
• 4 teaspoons Dijon mustard
• 1 teaspoon granulated sugar
• 1/3 cup Italian parsley, chopped
• 1/4 cup dill, chopped
• Salt and black pepper, to taste

Instructions:

1. Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
2. In a large bowl, stir together pickles, celery, scallions, mayonnaise, buttermilk, parsley, dill, capers, mustard, lemon zest, lemon juice, 2 teaspoons salt and 1 teaspoon pepper.
3. Toss macaroni with dressing. Season to taste with salt and pepper, serve.

Source: Adapted from a recipe by New York Times Cooking.