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.
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.
How Long Can Waldorf Salad be Stored?
Assemble Waldorf Salad no more than an hour ahead of time for the freshest, crispest salad. Store it in the refrigerator until serving. Leftovers will last for a day in the refrigerator, but the apples may brown a bit and the salad may wilt some under the dressing, 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 hollowed out large apple
Great Picnic Dishes to Serve with Waldorf Salad
- Pan Bagnat (French Tuna Sandwich)
- Buttermilk Fried Chicken
- Tomato Galette with Parmesan Whole Wheat Crust
- Watermelon Gazpacho
- Apple Pie Bars with Crumble Topping
If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.
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
Make the dressing:
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper.Add apple, celery, grapes, and walnuts:
Stir the apple, celery, grapes, and walnuts into the bowl with the dressing.
Spoon salad onto a bed of fresh lettuce and serve.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 5g||19%|
|Total Sugars 17g|
|Vitamin C 8mg||39%|
|*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.|