The Waldorf salad—a timeless combination of apples, grapes, celery, walnuts and mayonnaise—dates back to the late 1800s and remains a beloved classic.
This Waldorf salad is a simple, crowd-pleasing dish: crisp apples and celery, sweet grapes, and crunchy walnuts tossed in a creamy mayonnaise dressing and served on a bed of lettuce. The result is a refreshing blend of sweet, tart and nutty textures and flavors.
Serve it as a side alongside dinner, as a light lunch or appetizer, or even as an unconventional topping for tacos or burgers. It’s a staple at family gatherings—especially during Thanksgiving and Christmas—but it’s just as welcome on a warm summer day.
It’s incredibly easy to make and you probably already have the ingredients on hand.
Historically, the salad was created at the Waldorf Astoria Hotel in 1893. The original version was simpler and did not include grapes or walnuts; those additions came later as the salad evolved and became more popular. Over time, sweeter variations have also appeared that incorporate whipped cream, cream cheese, powdered sugar or even mini marshmallows, but the classic version keeps the flavors balanced and straightforward.
Tips for making a great Waldorf salad:
- Use full-fat mayonnaise for the creamiest dressing. If you prefer a lighter option, plain yogurt replaces mayo for a tangier, lower-fat dressing—add a touch of honey if you want a slightly sweeter balance.
- Pat apples and grapes dry with paper towels after rinsing to avoid a watery salad.
- Chop walnuts into bite-sized pieces for easier eating. Toasting them briefly in a dry skillet brings out a deeper, richer nutty flavor.
- Adjust the amount of mayonnaise to achieve your preferred creaminess.
Other classic recipes you might enjoy:
- Classic Popovers
- Easy Shepherd’s Pie
- Classic Egg Rolls
- Classic Macaroni and Cheese
- Ambrosia Salad
- Classic Rice Pilaf
Waldorf Salad
Lori Lange
15
15
4 servings
Ingredients
- 7 tablespoons mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- salt and pepper, to taste
- 1 medium red apple cored and roughly chopped
- 1 medium green apple cored and roughly chopped
- 1 cup red grapes halved
- 1 cup thinly sliced celery
- 3/4 cup roughly chopped walnuts
- lettuce leaves, for serving
Instructions
-
In a deep mixing bowl, whisk together the mayonnaise, lemon juice, salt and pepper until smooth.
-
Add the apples, grapes, celery and walnuts and stir gently to combine.
-
Cover and refrigerate until ready to serve (no more than a couple of hours). Serve on a bed of fresh lettuce leaves.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Like this? Leave a comment below!