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Macaroni Salad with Lemon and Herbs
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
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