A Classic Apple Waldorf Salad is one of those vintage dishes that shows up at everything from luncheons to the holiday table, and for good reason. This easy recipe uses simple ingredients and comes together fast.
Then & Now
The first Waldorf Salad was served at the Waldorf Astoria Hotel in New York City in 1896. It was created by the maître d'hôtel, Oscar Tschirky, for a charity ball. That original version used just apples, celery, and mayonnaise. No nuts, no grapes, and the apples were peeled. Over the years, walnuts became a common addition, turning it into the nut salad many of us know today.
The apples in the original recipe were peeled for a smoother texture and more uniform look, but modern versions often leave the pretty red skin on. I prefer red apples like Fuji or Pink Lady for their sweet flavor and color.
Some enjoy the tart flavor of Granny Smith apples or other green apples for more contrast. You can read more about the story behind this iconic dish in my post on the Famous Waldorf Salad Original Recipe from 1896. The mayo is made by hand for that recipe and it's SO addictive.
By the 1950s, the Waldorf Salad had become a staple in American kitchens, often appearing in salad recipes across cookbooks and menus. This version is what I consider the classic Waldorf Salad recipe. Simple, creamy, and focused on the combination of crisp apples, crunchy celery, and crunchy walnuts.
Basic Ingredients for Waldorf Salad
- Firm Red Apples (Fuji, Pink Lady (aka Cripps Pink), Honeycrisp, Gala, Ambrosia, McIntosh, Jonathan, Red Delicious)
- Crisp Celery
- Duke's Mayonnaise (Regular or Light) Duke's is perfect for this because it's tart, so you don't have to add lemon juice.
- Sour Cream (Regular or Light)
- Walnut Halves or Pieces
- *Optional Raisins (regular or golden)
How To Make Easy Waldorf Salad
1. Start by roasting your walnuts in a skillet. Just heat the skillet to Medium-High heat, then toss the broken nuts around until you start smelling a sweet scent. This brings the nuts to life.
2. Mix the mayo and sour cream together, then chop the celery and apples.
3. Coat the apples first, with the Mayo-Sour Cream Mixture. Then add the remaining ingredients and stir it all together.
Lanie's 🔅Recipe Reflections
- This recipe meets somewhere in the middle of 1896 and 2025. A typical 1970s Waldorf never goes out of style.
- Duke's Mayonnaise is great for this recipe because it's tartness eliminates the need for lemon juice.
- Dice the apples into small, bite-sized pieces. Not only does this help all the ingredients mix together better, but it also makes the salad easier to eat.
- The apples keep their fresh color as long as they are coated in the mayo - sour cream mixture shortly after chopping.
If you're curious about other spins on this classic salad, here are a few more recipes to try!
- Apple & Carrot Waldorf Salad (shredded carrots, yogurt base)
- Rotisserie Chicken Waldorf Salad (meaty version of this recipe)
- Candied Orange Walnut Waldorf Salad (whipped cream cheese, fresh orange segments, and candied walnuts served in orange cups)
- Original Waldorf Salad from the 1800s Hotel (The OG of Waldorf Salad, homemade mayo with a super addictive tang from the lemon juice and flavor from the olive oil)
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Ingredients
- ½ cup English walnuts, broken into pieces
- ¼ cup Duke's mayonnaise (light or regular)
- ¼ cup sour cream
- 4 cups red apple, cored and chopped peel on
- 1 cup celery, chopped
- ½ cup golden raisins
Instructions
- Optional Step: Heat a skillet on Medium High heat and toss the nuts around for two minutes until lightly roasted.
- In a small bowl, stir together mayonnaise and sour cream. Set aside.
- Core and chop the apples into ¼-inch size cubes and place into a large bowl. Add mayo mixture to completely coat the apples.
- Add the celery, raisins and walnuts. Stir well. Add salt to taste. Best served same day.
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