recipe

May 23, 2020

Creamy Dill Macaroni Salad

Memorial Day is my Birthday weekend and I usually spend it at my cabin in Ely. This weekend will be a smaller affair due to Coronavirus. I usually cook on the weekend and this weekend we have a menu that can be sent to go with my niece and my daughter in case it’s raining and our socially distant plans are foiled.

We are going to start with Ham, rolls, mustard and this macaroni salad and baked macaroni and cheese.  My husband likes cold macaroni salads and ham salads and basically anything with mayonnaise so I thought I would lighten it up a bit with yogurt and buttermilk.

INGREDIENTS

  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped dill pickles pickles
  • 2 large stalks celery, chopped (I like to include the leaves)
  • 2 scallions, trimmed and thinly sliced
  • ¼ cup mayonnaise
  • ¼ cup plain Greek Yogurt
  • 1/4cup buttermilk
  • 1/4cup chopped fresh Italian parsley
  • ¼ cup chopped fresh dill
  • ¼ cup drained jarred pickled banana peppers, plus 3 tablespoons brine
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh lemon zest and juice (from 1 large lemon)
  • 16 ounces cooked elbow macaroni

PREPARATION

  1. Bring a large pot of salted water to a boil
  2. While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, yogurt, buttermilk, parsley, dill, peppers and brine, mustard, lemon zest, and juice. Season with salt and pepper.
  3. Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
  4. Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled.

Creamy Dill Macaroni Salad

INGREDIENTS

  • Kosher salt and freshly ground pepper
  • 1/2 cup chopped dill pickles pickles
  • 2 large stalks celery, chopped (I like to include the leaves)
  • 2 scallions, trimmed and thinly sliced
  • ¼ cup mayonnaise
  • ¼ cup plain Greek Yogurt
  • 1/4cup buttermilk
  • 1/4cup chopped fresh Italian parsley
  • ¼ cup chopped fresh dill
  • ¼ cup drained jarred pickled banana peppers, plus 3 tablespoons brine
  • 2 tablespoons Dijon mustard
  • 1 teaspoon fresh lemon zest and juice (from 1 large lemon)
  • 16 ounces cooked elbow macaroni

PREPARATION

  1. Bring a large pot of salted water to a boil
  2. While the water comes to a boil, prepare your dressing: In a large bowl, stir together pickles, celery, scallions, mayonnaise, yogurt, buttermilk, parsley, dill, peppers and brine, mustard, lemon zest, and juice. Season with salt and pepper.
  3. Cook the macaroni in the boiling water until al dente, about 6 minutes; drain well and let cool for a few minutes.
  4. Once cooled, toss macaroni with dressing, season to taste with salt and pepper. Serve immediately or refrigerate until chilled.