https://www.copymethat.com/r/g7ii7yd3js/macaroni-salad-with-lemon-and-herbs/
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g7ii7yd3js
2024-11-15 13:50:25
Macaroni Salad with Lemon and Herbs
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It’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs. It goes lighter on mayonnaise than the original, swapping in tangy buttermilk for a dressing that is more glossy than gloopy. It can be served straight from the fridge or at room temperature. A splash of water stirred in restores its silky sheen.
Ingredients
- Kosher salt and freshly ground pepper
- ⅔ cup minced bread-and-butter pickles
- 2 large stalks celery, peeled and finely chopped
- 4 scallions, trimmed and thinly sliced, plus more for garnish
- ½ cup mayonnaise
- ½ cup buttermilk (see Tip)
- ⅓ cup finely chopped fresh Italian parsley, plus more for garnish
- ¼ cup chopped fresh dill, plus small sprigs for garnish
- ¼ cup drained jarred capers, chopped, plus 3 tablespoons caper brine
- 4 teaspoons Dijon mustard
- 1 teaspoon fresh lemon zest and 4 teaspoons juice (from 1 large lemon)
- 1 teaspoon granulated sugar
- 16 ounces elbow macaroni
Steps
Directions at cooking.nytimes.com
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