Originally debuting at a charity ball at the Waldorf Astoria Hotel in New York City in the late 1900s, the Waldorf salad was initially created as a simple but flavorful salad made of green grapes and celery tossed in a mayonnaise dressing. The salad is rumored to be created by the Waldorf-Astoria hotel’s maître d’hôtel, Oscar Tschirky, who helped create many of the hotel’s recipes.
Over the years, the salad has evolved into including purple grapes, apples, walnuts, and is often served on a bed of lettuce. Regardless, or possibly even because of, these small changes, the salad is still just as satisfying and delicious – if not more so! – than the original recipe. I find it the perfect addition to a holiday meal or as a satisfying summer lunch. For more classic salad recipes, check out my easy ambrosia salad, potato salad, and the best egg salad recipe.
What You Need to Make This Recipe
Mayonnaise – stay true to the classic Waldorf salad recipe by using traditional mayonnaise; however, avocado, olive oil, or light dressing-style mayo can all be used as a substitute.
Plain Yogurt – adds creaminess and a light tartness to the recipe, balancing out the sweet and crunchy flavors. Traditional full-fat plain yogurt is my favorite pick, but 2% or whole milk plain Greek yogurt or sour cream are also great picks.
Apples – use sweet apples to balance out the tartness of the yogurt and lemon juice. Honeycrisp, Fuji, Gala, Pink Lady, or Granny Smith apples are all fantastic options. You will need two apples, so you can use a mix if desired, too!
Grapes – choose seedless green or red grapes that are sweet, firm, and juicy. Wash and halve the grapes before stirring into the salad for perfect-sized bites.
How to Make Waldorf Salad
1. In a large bowl, whisk together the mayonnaise and yogurt until smooth.
2. Whisk lemon juice, salt, and black pepper into the mayonnaise mixture.
3. Pour in the apples and grapes.
4. Add the chopped walnuts.
5. Sprinkle in the sliced celery. Gently stir the mixture until well combined.
6. Scoop the salad over Bibb lettuce and serve!
Pro Tips For Making This Recipe
- Use freshly chopped apples. Ensure the best presentation by using apples that haven’t had time to turn brown or oxidize yet. The acid in the dressing will prevent the apples from oxidizing once the salad is assembled.
- Chop the fruits and veggies the same size. Doing so will give balanced sweet and crunchy elements to each bite!
- Whisk up the dressing before stirring in the salad ingredients. Make sure the dressing is well whisked, smooth, and creamy before adding the fruit, vegetables, and nuts.
- Optional: Make it ahead of time. If needed, save time for day-of-the event cooking or meal prep by making this salad up to 1 day ahead of time. Store the salad covered in the refrigerator separate from the lettuce, as it will wilt if stored in contact with the dressing.
Frequently Asked Questions
Store leftover salad in an airtight container in the refrigerator for 2-3 days. However, it will have the best texture and flavor when enjoyed within a day of making it. When storing, always keep the salad separate from the lettuce greens. Unfortunately, the salad cannot be frozen.
Spoon Waldorf salad over beds of Bibb lettuce and serve as a light lunch or appetizer salad. It is also a great recipe to serve as part of a Mother’s Day, wedding shower, or baby shower spread and goes perfectly with crackers, toasted baguettes, chicken salad, vegetable platters, a cheese ball, and more.
Enjoy a classic version of this dish with this recipe, or stir in any of the additional ingredients for a flavor twist or extra staying power! Here are some of my favorite variations: substitute one of the apples for a pear – Bosc or Bartlett are both great picks; stir in 1 cup of cooked cubed chicken or turkey; sprinkle in chopped almonds or cashew instead of walnuts or pecans; or, brighten up salad with additional citrus notes by folding in 1 teaspoon of fresh lemon zest or orange zest!
If you love this recipe try these out!
If you’ve tried this waldorf salad recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Waldorf Salad
Ingredients
- ¼ cup mayonnaise (52g)
- 2 tablespoons plain yogurt
- 1 tablespoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 apples cored and chopped (440g)
- 1 cup halved grapes (160g)
- 1 cup chopped toasted walnuts or pecans (120g)
- ¾ cup sliced celery (85g)
- Bibb lettuce for serving
Instructions
- In a large bowl, whisk together the mayonnaise, yogurt, lemon juice, salt, and pepper.
- Stir in the apples, grapes, walnuts or pecans, and celery. Mix well.
- Serve over lettuce or refrigerate for up to 1 day before serving.
Notes
- Use freshly chopped apples. Ensure the best presentation by using apples that haven’t had time to turn brown or oxidize yet. The acid in the dressing will prevent the apples from oxidizing once the salad is assembled.
- Chop the fruits and veggies the same size. Doing so will give balanced sweet and crunchy elements to each bite!
- Whisk up the dressing before stirring in the salad ingredients. Make sure the dressing is well whisked, smooth, and creamy before adding the fruit, vegetables, and nuts.
- Optional: Make it ahead of time. If needed, save time for day-of-the event cooking or meal prep by making this salad up to 1 day ahead of time. Store the salad covered in the refrigerator separate from the lettuce, as it will wilt if stored in contact with the dressing.
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