• About
  • Browse Recipes
  • Recipe Index

Main Navigation

  • Recipe Index
  • About

The Forked Spoon

Eat Healthy • Adventure Often

  • Browse Recipes
  • Breakfast
  • Salads
  • Soups
  • Sides
  • Dinners
  • Desserts
  • By Diet

Home » Salads » Waldorf Salad Recipe

Waldorf Salad Recipe

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
June 1, 2022
4.88 from 41 votes


Last Updated June 1, 2022 | 3 Comments

This post may contain affiliate links. Read my disclosure policy.

583 shares
jump to recipe

Waldorf Salad, originally served at the Waldorf Astoria Hotel in 1896, is a fantastic fusion of diced apples, walnuts, celery, and grapes in a simple mayonnaise dressing. Enjoy this creamy delicious fruit-filled salad recipe on a bed of crisp lettuce for a light and easy lunch or dinner.

Waldorf salad made with apples, walnuts, grapes, and celery on a bed of lettuce in a white serving bowl.

What is Waldorf Salad?

The Waldorf salad was first created in 1896 in New York City by the Waldorf-Astoria’s maître d’hôtel, Oscar Tschirky, who developed (or at the very least inspired) many of the hotel’s most popular signature dishes.

Originally, the dish came with just apples, celery, and mayonnaise. Now considered an integral part of this all-American salad, it wasn’t until later, sometime before 1928, that nuts (particularly walnuts) had been added. 

You will most often find Waldorf salads served on a bed of lettuce or fresh greens and as an appetizer or light lunch.

Waldorf salad made with apples, walnuts, grapes, and celery on a bed of lettuce in a white serving bowl.

What is in Waldorf Salad

  • Apples
  • Celery
  • Grapes
  • Walnuts
  • Mayonnaise
  • Sugar
  • Lettuce

Best Apples for this Waldorf Salad Recipe?

For fresh salads, such as this Waldorf salad recipe, picking apples that resist oxidation for as long as possible is key. Why? They don’t brown as quickly. Other important factors include taste and texture. Sweet and somewhat tart apples are best as well as anything with a nice crispy crunch. I like to use,

  • Pink Lady
  • Honey Crisp
  • Granny Smith
  • Piñata
  • Golden Delicious 

Variations

  • Protein: The addition of chunks of chicken breast or turkey is extremely popular and an easy way to make this light lunch or appetizer a more filling meal.
  • Dried fruit. You will sometimes find dates, raisins, or even dried cranberries for extra flavor and texture.
  • The creamy dressing: Classic Waldorf salads come with a simple mayonnaise dressing. Feel free to play around with this and add some plain yogurt or Greek yogurt in place of part of the mayonnaise, or even some freshly whipped whipping cream.
  • Mix up the fruit: This salad is also great with pears! The key is making sure that you use pears that are ripe, but still firm. You can also add mandarins or pineapple.
  • Marshmallows – yes, some variations of this recipe even include mini marshmallows.
Large white salad bowl filled with chopped celery, diced apples, red grapes, and toasted walnuts.

How to make Waldorf Salad

  1. Combine the grapes, celery, apples, and walnuts in a large bowl. Toss to combine.
  2. In a separate bowl combine the mayonnaise and sugar.
  3. Add the mayonnaise and sugar mixture to the grape mixture and gently mix.
  4. Best served immediately.

Recipe Tips

  • Chop the apples last to prevent as much browning as possible.
  • Some recipes will recommend tossing the apples in a little lemon juice to prevent them from browning. I (personally) avoid this step as I feel the lemon juice makes the mayonnaise taste a little funny. 
  • If you don’t plan on serving this Waldorf salad immediately, wait to add the chopped walnuts (or any other types of nuts) until just before serving. Nuts turn stale when refrigerated.
Salad made with diced apples, grapes, walnuts, and chopped celery, tossed in mayonnaise

Can Waldorf Salad be Made Ahead of Time?

Yes, however, I wouldn’t recommend making it more than one, maybe two, hours ahead of time. 

While it is most definitely best enjoyed the same day that it is made, it won’t go bad overnight, so feel free to enjoy the leftovers the next day if you’re up for it. Keep leftovers stored in the refrigerator in a sealed airtight container for best results.

I do not recommend freezing leftover Waldorf salad.

Salad made with diced apples, grapes, walnuts, and chopped celery, tossed in mayonnaise

How to Serve Waldorf Salad

Firstly, Waldorf salad is best served chilled. A warm Waldorf salad won’t taste great and may not even be very safe to eat since the dressing is mayo-based.

I like to serve it on a bed of butter lettuce or peppery delicious arugula, but it’s also great with fresh-baked bread, dinner rolls, or even wrapped in a tortilla for an easy, on-the-go lunch or dinner recipe.

Sometimes I’ll add some protein like baked chicken, grilled chicken, salmon, or even pork chops.

More Delicious Salad Recipes,

  • Grape Salad Recipe
  • Tabouli Salad Recipe (Tabbouleh)
  • Cucumber Salad Recipe
  • Chicken Salad Recipe
  • Italian Pasta Salad
  • Crab Salad Recipe
  • Warm German Potato Salad Recipe
Prepared Waldorf salad mixed in a creamy mayonnaise dressing.

Have you tried making this Waldorf Salad Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.

Waldorf salad made with apples, walnuts, grapes, and celery on a bed of lettuce in a white serving bowl.

Waldorf Salad

4.88 from 41 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
Waldorf Salad, first served at the Waldorf Astoria Hotel in 1893, is a fantastic fusion of diced apples, walnuts, celery, and grapes in a simple mayonnaise dressing.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 15 mins
Total Time 15 mins
Course Lunch, Salad, Side Dish
Cuisine American
Servings 6 as a side
Calories 298 kcal

Ingredients
 
 

  • 3 cups red grapes - cut in half
  • 1 cup celery - chopped
  • 3 medium apples - cored and chopped into bite-size chunks
  • ½ cup walnuts - roughly chopped
  • ½ cup mayonnaise
  • 2 teaspoon sugar
  • Salad greens or lettuce - for serving
Prevent your screen from going dark

Instructions
 

  • Add the prepared grapes, celery, apples, and walnuts to a large mixing bowl. Gently toss to combine.
  • In a small bowl mix together the mayonnaise and sugar until completely combined.
  • Add the mayonnaise mixture to the bowl filled with the apples, grapes, and celery. Gently mix to combine.
  • Serve in bowls with your favorite mixed salad greens or lettuce and season with salt and pepper, to taste.

Jessica’s Notes

  • Any type of crisp and sweet apple is perfect for this recipe. Examples include golden or red delicious apples, in addition to Pink Lady apples.
  • If you prefer chopped pecans use those in place of the chopped walnuts.
  • Ripe, yet firm, pears are a great alternative to apples.
  • Some Waldorf salad recipes recommend tossing the apples in a little lemon juice to prevent them from browning. I (personally) avoid this step as I feel the lemon juice makes the mayonnaise taste a little funny. This step, however, is up to you.

Nutritional Information

Calories: 298kcal | Carbohydrates: 30g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 135mg | Potassium: 328mg | Fiber: 4g | Sugar: 23g | Vitamin A: 187IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword Waldorf Salad, Waldorf Salad Recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

583 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Kathy says

    November 26, 2022 at 6:10 pm

    5 stars
    I always add a dollop of whipped cream (or non-dairy whipped topping) while tossing. No added sugar required.

    Reply
  2. Edith says

    July 10, 2022 at 10:18 am

    This is the best Waldorf salad I have ever tasted used Fresh squeeze lime juice and place of the lemon and sugared walnuts yikes delicious

    Reply
  3. Joycelyn says

    June 2, 2022 at 3:29 pm

    Nothing about this “grape” salad comes close to the original Waldorf Hotel Salad. No to statement made that lemon juice used to keep apples from darkening will affect taste of mayonnaise is not true, as most great homemade mayonnaise recipes are made with the addition of fresh lemon juice.

    Usually love your recipe ideas but this one is too far from the original to ever name it after the original.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

Reader Favorites

  • Perfect, clear, beef bone broth in a large stockpot. Bone Broth Recipe (How to Make Bone Broth)
  • Acai bowl topped with fresh fruit and granola. Acai Bowl Recipe – How to Make Your Own Acai Bowl
  • A close up of a bowl Chimichurri Chimichurri Recipe (How to Make Chimichurri Sauce)
  • Bok Choy being cooked in a wok with a spoonful of garlic sauce 10 Minute Garlic Bok Choy Recipe
  • White bowl filled with homemade chicken soup. The Best Chicken Soup Recipe
  • Skillet filled with fully cooked mahi mahi fillets cooked in a lemon butter sauce and garnished with fresh parsley. Easy Mahi Mahi Recipe with Lemon Garlic Sauce
Logo of The Forked Spoon by Jessica Randhawa
The Forked Spoon has been featured on Yahoo, CountryLiving, MSN, Cosmopolitan, USA Today, and Parade
  • About
  • Browse Recipes
  • Contact
  • Accessibility Statement

Copyright © 2023 · The Forked Spoon LLC • Disclosure