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.
- 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
- Bring a large pot of salted water to a boil. Cook macaroni until al dente. Drain and set aside.
- 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.
- Toss macaroni with dressing. Season to taste with salt and pepper, serve.
Source: Adapted from a recipe by New York Times Cooking.