Waldorf Salad

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According to the American Century Cookbook, the first Waldorf Salad was created in New York City in 1893, by Oscar Tschirky, the maître d’hôtel of the Waldorf Astoria.

The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.

Some prefer their Waldorf salad made with yogurt, instead of mayo. Having had this salad both ways, I fall firmly in the mayonnaise camp. But feel free to substitute yogurt for the mayo if that’s your druthers.

Waldorf Salad

Waldorf Salad Recipe

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  • Prep time: 10 minutes
  • Yield: Serves 2

Ingredients

  • 3 Tbsp mayonnaise (or yogurt)
  • 1 Tbsp lemon juice
  • Salt
  • Pepper
  • 1 sweet apple, cored and chopped
  • 1/2 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
  • 1/2 cup celery, thinly sliced
  • 1/2 cup chopped, slightly toasted walnuts
  • Lettuce

Method

In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice. Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper. Mix in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.

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Waldorf Salad

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Showing 4 of 107 Comments

  • Pat LaRock

    I’m from the Pacific NW, so I add filberts (hazelnuts) instead of walnuts (even tho’ our farm raises both nuts). Yum…

  • Bruce Alan Wilson

    If you want a one-dish meal, you can add some cold cooked chicken or turkey.

  • Cynthia

    I used dried cranberries instead of grapes/raisins when I made a Waldorf salad for Thanksgiving. It was pretty fabulous.

  • J.Smith

    I use plain non fat Greek yogurt, tub cream cheese, vanilla extract, fresh grated nutmeg, and a bit of orange or apple juice to sweeten and thin. I came up with this after my son-in-law said he didn’t like it made with mayo. I don’t really either. This is always a hit. And I use pecans instead of walnuts, as I have a few allergic to walnut. And always toast the pecans – the flavor is amazing.

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