Waldorf Salad was a favorite side dish in my husband’s family when he was growing up. It is a fresh, crisp salad with a lot of crunch. Because my husband’s family is German, I thought the recipe originated in Germany, but after doing a little research I discovered that the Waldorf Salad was created in New York City at the Waldorf Hotel (which later merged with the Astoria Hotel and is now the Waldorf-Astoria Hotel). Oscar Tschirky was the maître d’hôtel, or head waiter, at the Waldorf Hotel and he is credited with creating the recipe. The original Waldorf Salad recipe contained only apples, celery, and mayonnaise. Many variations on this salad have been developed over the years by adding turkey, chicken, raisins, dates, walnuts, and even cauliflower. I prefer this version with grapes, but when I can’t get grapes at a reasonable price I will use raisins or dried cranberries instead. Finding crisp apples for this salad is a must. I like using two different varieties of apples when I make it, but if they aren’t in season I will use whatever apples I can find that are crisp. I love this salad because it is so easy to make. I usually have the ingredients on hand and it goes well with just about anything from sandwiches to a Sunday roast. This recipe makes a big salad. It serves 12-16 depending on serving sizes.