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.
First presented at the Waldorf Astoria Hotel in 1893, this all-American Waldorf salad recipe includes chopped apples, celery, grapes, and toasted walnuts in a mayonnaise dressing.
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. 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.
If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.
- 6 Tbsp mayonnaise (or plain yogurt)
- 1 Tbsp lemon juice
- 1/2 teaspoon salt
- Pinch of freshly ground black pepper
- 2 sweet apples, cored and chopped
- 1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
- 1 cup celery, thinly sliced
- 1 cup chopped, slightly toasted walnuts
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.