In My Kitchen: Southern Macaroni Salad with Dill and Capers

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.

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