Created in 1896 for a charity ball held at the Waldorf-Astoria hotel in New York City, this salad used to be composed of just three ingredients: apples, celery, and mayo. Since then, it has evolved, and our version adds a few special ingredients that really elevate this classic side dish. It’s the best of both worlds: light enough to feel like a refreshing salad, and sweet enough to feel like a snacky dessert. A classic nostalgic salad served at holiday dinners and Sunday lunches alike, this is the recipe you should keep up your sleeve.
How To Make Waldorf Salad
To make this recipe, we started with the classic ingredients—apples, celery, and mayo—and added a few welcome upgrades. Chopped apples, celery, grapes, and parsley all get tossed in a creamy, lemony dressing before being topped with walnuts. We love this version, but feel free to switch it up based on your ideal Waldorf salad.
The Waldorf Salad Dressing
The original Waldorf salad is dressed with just mayo, salt, and pepper, which can be a bit one-note and heavy. To add some extra tang, we used a combination of Greek yogurt and mayo. The Greek yogurt provides some acid and makes the salad lighter and easier to eat.
What To Serve This With
Since its inception, Waldorf salad has been served on a bed of lettuce. We prefer Bibb lettuce for its soft and smooth texture compared to crunchy celery and apples. Feel free to try different greens as your base to get your ideal version. Try arugula for a peppery bite or spinach for extra earthiness. Pair it with juicy, crispy roast chicken and a glass of crisp white wine for the perfect Sunday lunch, or add to your dinner lineup for the perfect weeknight side.
Storage
Try to consume this salad within a day for the freshest taste. If you have leftovers, store it in an air-tight container in the fridge and try to eat it within 3 days—any longer, and everything will taste slightly sadder than you’d want.
