Waldorf Salad

By Lidey Heuck

Published January 24, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
5(713)
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

  • ⅓ cup mayonnaise 

  • 1 tablespoon lemon juice 

  • 1 teaspoon honey 

  • ½ teaspoon kosher salt (such as Diamond Crystal)

  • ¼ teaspoon black pepper, plus more for serving

  • 2 crisp red or green apples, such as Granny Smith or Fuji, or one of each 

  • 1 cup seedless red grapes, halved 

  • 1 cup thinly sliced celery (2 to 3 ribs), plus optional leaves for serving

  • 1 cup walnuts or pecans, toasted (see Tip)

  • 3 tablespoons chopped fresh parsley, plus more for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

26 grams carbs; 8 milligrams cholesterol; 417 calories; 6 grams monounsaturated fat; 23 grams polyunsaturated fat; 4 grams saturated fat; 35 grams fat; 5 grams fiber; 370 milligrams sodium; 6 grams protein; 17 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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

5 out of 5
713 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.

sweet kitty

In 1964, when I was 13, my Dad took me to NYC for the World's Fair. Also my first ride in a jet plane instead of a prop. When there, he took me to the Waldorf Astoria, and insisted I order this salad. In upstate NY I had NEVER tasted anything like it! For some reason I remember there were golden raisins in it, and I felt VERY sophisticated. I will try this version and see how it measures up. ; ) Sounds yummy!

John Taylor

I double the dressing and use cider vinegar instead of lemon juice. I also add a small minced red onion, about 1/4-1/3 cup. Always a hit.

Victoria

I didn't have parsley so i used the mint that's growing in our garden. Yum! And maybe next time I'll try using greek yogurt instead on mayo??

Behnoosh

great recipe. I replace one of the apples with one cooked cubed chicken breast and added tarragon too. so light and so delicious.

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