Famous Waldorf Salad Original Recipe from 1896

The original version of Waldorf Salad comes straight from the first published edition of The Cook Book by “Oscar” of the Waldorf in 1896. When I say original, I mean exactly as it was printed.

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Ingredients and Method (as written in 1896):

"Waldorf Salad.
Peel two raw apples and cut them into small pieces, say about half an inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise."

Helpful Note for the Modern Cook:

• Apples in the 1890s were smaller than today’s standard grocery store varieties. Use two medium apples to match the original volume.

Then & Now

Oscar Tschirky, maître d’hôtel at the Waldorf-Astoria in New York City, introduced this salad to the hotel’s menu around 1893. When he published the full recipe in his 1896 cookbook, it included only three ingredients: apples, celery, and mayonnaise. There were no nuts, no grapes, and certainly no yogurt.

Over the years, the salad evolved to include a variety of new ingredients. Walnuts became common in the early 20th century. Grapes, both red and green, made their way into the bowl. Today’s versions can include Greek yogurt, sour cream, chicken, turkey, raisins, marshmallows, or even candied nuts.

Want to explore how Waldorf Salad has changed through the decades? Check out these variations:

• Classic Apple Waldorf Salad
• Apple & Carrot Waldorf Salad
• Rotisserie Chicken Waldorf Salad
• Candied Orange Walnut Waldorf Salad

How To Make The Classic Waldorf Salad

Step 1: We start working on the recipe backwards. The last sentence says, "The salad must be dressed with a good mayonnaise." So we make and chill that mayo FIRST.

The recipe expects a homemade mayonnaise.

I am using a recipe for the Mayonnaise from the 1896 Fannie Farmer Boston Cooking School Cook Book. I originally planned to use the recipe from Oscar's Cook Book but I didn't think it was truly "Good." If you want to make the mayonnaise first, here is the recipe. Homemade Mayonnaise From 1896.

You may also use the shortcut with store-bought mayo tip at the bottom of this post.

⅓ cup prepared mayonnaise, 2 apples, 1 celery rib.

Step 2: Peel and dice the apple. Dice the celery. Both at half-an-inch square.

3. Coat the apples and celery with some of the mayonnaise. (About ⅓ cup) You will have extra if you made the recipe here. Stir all together. If using the homemade mayonnaise recipe, it's important to note that once the apples and celery are coated, the mayo sauce melts down a little. It's not thick and creamy once you add it to foods. That is the main difference in the texture of jarred mayo and homemade. It's a delicate sauce.

Modern Updates and Additions

Questions Answered Here.

Do I have to peel the apples?
Yes, the original recipe specifies peeling the apples. If you prefer the texture and color of unpeeled apples, feel free to leave the skins on, but it won’t be true to Oscar’s version.

Were apples smaller in the 1800s?
Yes, apples in the late 1800s were generally smaller than modern commercial varieties. Heritage types like Baldwin, Spitzenburg, or Rhode Island Greening were popular and closer in size to today's smaller heirloom apples.

Can I use store-bought mayo?
You can.

Short-Cut: How to Make Jarred Mayo Taste Like Homemade

It won't be exact, but mix ⅓ cup of regular Duke's Mayonnaise with 2 teaspoons Extra Light Olive Oil (not Extra Virgin) and a pinch of salt. Whisk for 2 minutes. I choose Duke's for this because it has no sugar added lending to tartness, which is most like this old fashioned mayonnaise recipe.

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