Waldorf Salad
Waldorf salad is all about contrast: cold, crunchy apple and celery, juicy grapes and toasted walnuts, bound together with a lemony mayonnaise dressing. It needs 15 minutes of prep, five minutes of toasting the nuts and half an hour in the fridge. Serve it as a light lunch on lettuce leaves or as a cool side next to cold meats, cheese or a baked potato.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 5 min
- Serves
- 4
- Per serving
- 320kcal
Ingredients and swaps for Waldorf salad
The dish was created at the Waldorf Hotel in New York in the 1890s. The original was little more than apples, celery and mayonnaise, with walnuts and grapes added later, and that is the version most people know now.
Use apples that stay firm and sharp. Granny Smith is the easy supermarket choice, and Braeburn or Pink Lady also work. If you do not have walnuts, pecans are the closest swap. Seedless red grapes add colour; green ones work just as well. For a lighter dressing, stir in a couple of spoonfuls of Greek yoghurt.
How to make Waldorf salad, step by step
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- Toast the walnuts Tip the walnuts into a dry frying pan over a medium heat and toast for , shaking the pan now and then, until they smell nutty. Tip them onto a plate to cool, then roughly chop.
- Mix the dressing In a large bowl, stir the mayonnaise with the lemon juice, the pinch of salt and a few grinds of black pepper until smooth.
- Prepare the fruit and celery Core the apples and cut them into 1cm cubes, leaving the skin on. Stir the apple straight into the dressing so the lemon stops it browning. Slice the celery thinly and halve the grapes.
- Combine Add the celery, grapes and walnuts to the bowl and fold everything together gently until evenly coated. Taste and add more lemon, salt or pepper if needed.
- Chill Cover and chill for so the flavours come together and the salad is properly cold.
- Serve Arrange the lettuce leaves on plates or a platter and spoon the salad into them. Serve straight away.
What to serve with Waldorf salad
This salad is rich and creamy, so it suits plain, savoury partners: cold roast chicken or ham, a wedge of strong Cheddar, or a jacket potato. For a creamy side with a bit more bite, try homemade coleslaw. To turn it into a bigger meal, fold in some shredded cooked chicken or make pasta salad with chicken alongside it.
Common problems and fixes for Waldorf Salad
- The apples turn brown before you serve.
- Cut them last and stir them into the lemony dressing straight away. Use a firm, tart apple such as Granny Smith, which browns more slowly than a soft eating apple.
- The salad is watery at the bottom of the bowl.
- Dry the celery and grapes well after washing, and do not dress the salad more than an hour before eating. Keep the lettuce separate until serving so it does not wilt.
- The dressing is too rich or heavy.
- Replace half of the mayonnaise with plain Greek yoghurt and add an extra squeeze of lemon.
Frequently asked questions about Waldorf Salad
Can you make it ahead?
Yes, for a few hours. Mix and chill it up to 3 hours before serving, and add the lettuce leaves only at the last minute so they stay crisp.
How long does it keep in the fridge?
Up to 2 days in an airtight container. The apple softens a little and the walnuts lose some crunch, so give it a stir before serving.
What can I use instead of walnuts?
Pecans or hazelnuts work well, toasted and chopped in the same way. For a nut-free version, use toasted pumpkin seeds.
Does it need to be served on lettuce?
No. Lettuce leaves make a neat light lunch, but the salad is just as good served in a bowl as a side dish.
How did you like the recipe?
4.9 / 5 · 38 ratings
