This post may contain affiliate links. See our disclosure policy.
This classic Waldorf Salad recipe has been a cherished recipe in my family for years. The crunchy apples and walnuts, crisp celery, and sweet grapes pair perfectly with the creamy dressing. So many delicious flavors and textures!
My First Taste of Waldorf Salad
I first tried Waldorf Salad at my mother-in-law’s home in the early 1990s. She was an excellent cook, and this salad was a side dish at many of her meals. I fell in love with its balance of sweet and savory flavors and have been making her recipe ever since.
What is a Waldorf Salad?
The original Waldorf salad was created in 1869 for a charity ball at the Waldorf-Astoria hotel in New York City. Credited to Oscar Tschirky, the recipe featured just 3 ingredients: apples, celery, and mayonnaise. Later Waldorf salad recipes appearing in cookbooks included the addition of walnuts. Later versions added walnuts, and more recent adaptations include dried fruit or grapes for extra sweetness. For a comprehensive look at the history of the Waldorf salad, check out this Food52 article.
Waldorf Salad Ingredients
- Crisp apples – Choose Granny Smith, Pink Lady, Fuji, or Gala for the best flavor and crunch.
- Lemon juice – Keeps the apples fresh and prevents browning.
- Red grapes – Halved for easy eating.
- Celery sticks – Chopped for a fresh, crunchy bite.
- Walnuts – Toasting them lightly enhances their flavor (optional).
- Mayonnaise or plain yogurt – For a creamy dressing.
- Lettuce leaves – Use green leaf lettuce, butter lettuce, mixed greens, or other varieties for a nice presentation.
How to Make Waldorf Salad
- Prepare the ingredients. Wash and dice the apples into bite-size chunks. Toss them in lemon juice for freshness. Halve the grapes and chop the celery.
- Combine the ingredients. Add the grapes, celery, and walnuts to the apples. Stir in the mayonnaise until everything is well coated. Refrigerate until ready to serve.
- Serve the salad. Serve in a large bowl or scoop individual portions onto a bed of lettuce for an elegant presentation.
Waldorf Salad Dressing Recipe
This creamy dressing is true to the original Waldorf-Astoria recipe, it’s simply mayonnaise. The sweetness of the apples and grapes balances the mayo perfectly, but you can customize the dressing:
- For a sweeter dressing: Mix 2 teaspoons of sugar or 1 teaspoon of honey into the mayonnaise before it is added to the salad. Stir in a little lemon juice for a fresh, citrus flavor.
- Mayonnaise substitutes: Not a fan of mayo? Use non-fat plain yogurt, Greek yogurt, sour cream, or Miracle whip for a lighter or tangier option.
Frequently Asked Questions
Sweet, crisp apples work best. I recommend using a combination of Pink Lady and Granny Smith for a blend of colors and flavors. Other great options include: Cosmic Crisp, Honeycrisp, Gala, Envy, and Fuji.
I prefer Best Food’s mayonnaise (also called Hellman’s mayonnaise depending on your location). It’s rich, creamy texture works beautifully in this salad.
Yes, but it’s best served the same day. Prepare it a few hours before serving to keep the apples fresh and the walnuts crunchy.
More Delicious Salad Recipes
Looking for more fresh, flavorful salads? These recipes are easy to make and perfect for any occasion:
Waldorf Salad
Video
Ingredients
- 3 Fuji, Gala, or Pink Lady apples
- 3 crisp Granny Smith apples
- 1 tablespoon lemon juice
- 1 cup chopped celery (about 3 ribs)
- 2 cups red grapes
- 1 cup walnuts
- ¾ cup mayonnaise or plain yogurt
- 3 cups green leaf lettuce or mixed greens
Instructions
- Wash and dice the 6 apples into bite-size pieces. Place the diced apples in a large bowl and toss in lemon juice. Rinse and half 2 cups of grapes. Wash and slice the 3 ribs of celery to get 1 cup. Cut the walnuts in half.
- Mix celery, grapes, and walnuts in with the apples. Add ¾ cup mayonnaise or yogurt and stir until the fruit and nuts are well coated.
- Refrigerate salad until ready to serve.
- Serve over a bed of green leaf lettuce or mixed salad greens.
This has always been a family favorite since I can remember. My mother made this at many family events and I continue the tradition today.
So so delicious but I had to split the recipe in half and omit the walnuts in one half because my daughter’s boyfriend is allergic to nuts. To my surprise all of the kids loved it.