Waldorf Salad

By Lidey Heuck

Published Jan. 25, 2024

Waldorf Salad
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4(526)
Comments
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Crunchy, creamy, sweet and sour, this classic salad has only slightly evolved from the original recipe that was first published in 1896. Oscar Tschirky, the chef at New York’s Waldorf-Astoria Hotel, developed the recipe using just three ingredients — apples, celery and mayonnaise — and this one closely mirrors that version. Besides the three staples, walnuts and grapes provide additional texture, and a splash of lemon juice brightens up the creamy dressing. Feel free to improvise, adding other crunchy ingredients like chopped raw broccoli, sunflower seeds, raisins or sliced pitted dates. This salad can be made a few hours in advance and stored in the refrigerator before serving. Serve as a side salad, or add cooked chicken to the mix for a satisfying lunch. 

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Ingredients

Yield:4 servings
  • ⅓cup mayonnaise 
  • 1tablespoon lemon juice 
  • 1teaspoon honey 
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • ¼teaspoon black pepper, plus more for serving
  • 2crisp red or green apples, such as Granny Smith or Fuji, or one of each 
  • 1cup seedless red grapes, halved 
  • 1cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving
  • 1cup walnuts or pecans, toasted (see Tip)
  • 3tablespoons chopped fresh parsley, plus more for serving
Ingredient Substitution Guide

Preparation

  1. Step 1

    In a small bowl, whisk together the mayonnaise, lemon juice, honey, salt and pepper.

  2. Step 2

    Core and dice the apples into ¾-inch cubes. Place in a large bowl, along with the grapes, celery, nuts and parsley.

  3. Step 3

    Pour the dressing over the salad and toss well. Garnish with parsley and celery leaves, if using, along with a pinch of black pepper. Store, covered, in the refrigerator for up to 24 hours.

Tip
  • To toast the walnuts or pecans, heat the oven to 350 degrees. Place the walnuts on a sheet pan and bake for 8 to 10 minutes, until toasted. Set aside until cool, then coarsely chop.

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Ratings

4 out of 5
526 user ratings
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Comments

Kayemtee

Basil Fawlty could have used this recipe.

jmk

This is exactly my grandmother’s recipe except she used twice as many grapes. In the 70’s, grapes had seeds and it was my job to seed all those grapes. I hated that job but was always proud of my contribution to Thanksgiving and Christmas dinner.

Stella Luna

It is all a matter of taste, but the Waldorf I grew up with was a wonderful “adult” mix of bitter and sweet, that is, apples and walnuts. Not grapes or pecans, which have none of that familiar edgy balance that was merely heightened by the lemon juice and mayo.

B

I have been craving a Waldorf salad recently and this recipe fit the bill. Forgot to grab a lemon so used lime juice instead. It was delicious! Also subbed Greek yogurt for the mayo. It was just as good the second day as the first.

Jane

Everything felt classic except for the chopped parsley. I’d leave it out next time and garnish with celery leaves.

Celia Johnson

Empire diner in NYC (Chelsea) has a fantastic Waldorf that includes watercress. Super good!

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