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A classic Waldorf salad is a combination of apples, celery, and walnuts with a mayonnaise dressing. The original recipe, purportedly created by Oscar Tschirky of NYC’s Waldorf-Astoria Hotel, was made with diced apples and celery tossed with mayonnaise.
Unpeeled red apples are preferred for their color. Choose crisp, sweet apples, such as Honeycrisp, Fuji, Cosmic Crisp, or Pink Lady.
What You’ll Like About This Dish
- Classic and simple. Just a handful of ingredients make this salad fresh and satisfying.
- Crisp and creamy texture. The apples and celery add crunch, balanced by a rich dressing.
- Great for any season. Ideal for picnics, potlucks, holidays, or a quick lunch.
Ingredient Notes
- Red apples: Leave unpeeled for color and texture—Honeycrisp, Fuji, or Pink Lady are great choices.
- Celery: Adds crunch and contrast to the apples.
- Walnuts: Toast lightly for extra depth and flavor.
- Salt: A pinch enhances the sweetness and balances the dressing.
- Mayonnaise: Use real mayo for a creamy dressing—feel free to lighten with Greek yogurt or sour cream.
- Optional additions: Grapes, raisins, or dried cranberries add fruity sweetness and color.
Steps to Make Waldorf Salad
- Dice the apples and chop the celery and walnuts.
- In a mixing bowl, combine the apples, celery, and walnuts.
- Sprinkle with salt, then add mayonnaise and toss until evenly coated.
- Cover and chill until ready to serve.
- Serve on lettuce or mixed greens, if desired.
Tips for Waldorf Salad
- Toss diced apples with a splash of lemon juice to prevent browning.
- Use a mix of sweet and tart apples for more flavor complexity.
- Toast the walnuts briefly in a skillet or oven for extra crunch.
- For a lighter dressing, replace half the mayonnaise with plain Greek yogurt.
Recipe Variations
- Grapes. Add halved seedless grapes for juiciness and color.
- Raisins. Stir in a handful of raisins for natural sweetness.
- Dried cranberries. A festive touch with tart flavor and bright color.
- Pecans. Swap walnuts with toasted pecans for a Southern-style twist.
- Lettuce base. Serve over romaine, bibb, or mixed greens for a composed salad.
- Lemon juice. Add a teaspoon to brighten the flavor and balance the mayo.
Serving Suggestions
- Serve as a side for chicken salad, quiche, or ham sandwiches.
- Add to a light brunch or luncheon spread.
- Pair with roast chicken, turkey, or pork.
- Scoop into lettuce cups or endive leaves for a pretty appetizer.
- Include in holiday menus as a crisp, refreshing contrast.
How to Store and Reheat
Refrigerate: Store Waldorf salad in a covered container in the fridge for up to 3 days. The apples may soften slightly over time.
Freeze: Not recommended. The texture of apples and celery deteriorates when frozen.
To Refresh: If the salad separates slightly, stir in a bit more mayonnaise before serving.
Waldorf Salad Recipe
Ingredients
- 2 medium red apples, cored and diced into 1/2-inch cubes, (about 2 cups diced)
- 1 cup sliced celery
- ½ cup coarsely chopped walnuts
- ⅛ to ¼ tsp fine salt, to taste
- ¼ to ⅓ cup mayonnaise
- Lettuce or mixed salad greens (optional)
Instructions
- In a bowl, combine the apples, celery, and walnuts; sprinkle with salt.2 medium red apples, cored and diced into 1/2-inch cubes ((about 2 cups diced)) | 1 cup sliced celery | 1/2 cup coarsely chopped walnuts | 1/8 to 1/4 tsp fine salt (to taste)
- Add 1/4 cup of mayonnaise and toss to coat all ingredients. Add more mayonnaise if necessary.1/4 to 1/3 cup mayonnaise
- Chill until ready to serve.
- Serve Waldorf salad on lettuce or mixed salad greens, if desired.Lettuce or mixed salad greens (optional)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
