Waldorf Salad

The all-American Waldorf Salad first gained popularity in the 19th century at the Waldorf Astoria Hotel. Made with simple ingredients, this classic makes for a great lunch or brunch dish with a refined touch.

Waldorf Salad
Elise Bauer

Waldorf salad is a favorite around here, particularly in the fall when apples and walnuts are in season. It's especially popular around the holidays, gracing many a Thanksgiving and holiday spread.

The Original Waldorf Salad Recipe

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.

Waldorf Salad
Elise Bauer

Mayo or Yogurt for Waldorf Salad?

Some prefer their Waldorf salad made with yogurt, instead of mayo. I usually stay in the mayonnaise camp (which is what we are using in this recipe), but feel free to substitute yogurt for the mayo if you prefer. In which case you may need to add some honey to offset the added tartness of the yogurt.

Seems like everyone has their favorite version of Waldorf salad! If you have one you would like to share, please tell us about it in the comments.


Watch This Fresh Waldorf Salad Recipe

How Long Can Waldorf Salad be Stored?

For the freshest, crispest salad, make Waldorf salad no more than an hour before serving, and keep it in the fridge until you do. Refrigerate leftovers for a day; the apples may brown a bit and the salad may become watery, but it will still be enjoyable.

Ways to Serve Waldorf Salad

You can serve the whole salad on a bed of fresh lettuce, but if you want to serve individual portions of Waldorf Salad, try these presentations.

  • In martini or coupe glasses
  • On lettuce cups
  • In a large, hollowed out apple

Great Picnic Dishes to Serve with Waldorf Salad

From the Editors Of Simply Recipes

Waldorf Salad

Prep Time 15 mins
Total Time 15 mins
Servings 4 servings

If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.

Some of our longtime readers prefer to omit the salt, but we like the way it offsets the sweetness of the apples and grapes.


  • 6 tablespoons mayonnaise (or plain yogurt)

  • 1 tablespoon lemon juice

  • 1/2 teaspoon kosher salt

  • Pinch freshly ground black pepper

  • 2 sweet apples, cored and chopped

  • 1 cup seedless red grapes, halved, or 1/4 cup raisins

  • 1 cup thinly sliced celery

  • 1 cup chopped, slightly toasted walnuts

  • Lettuce


  1. Make the dressing:

    In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.

    Waldorf Salad
    Elise Bauer
    Add the apple, celery, grapes, and walnuts:

    Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.

  2. Serve:

    Spoon salad onto a bed of fresh lettuce and serve.

Nutrition Facts (per serving)
301 Calories
22g Fat
25g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 301
% Daily Value*
Total Fat 22g 29%
Saturated Fat 2g 12%
Cholesterol 1mg 0%
Sodium 311mg 14%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 19%
Total Sugars 17g
Protein 6g
Vitamin C 8mg 39%
Calcium 55mg 4%
Iron 1mg 7%
Potassium 415mg 9%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.