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This updated Waldorf Salad recipe has all the classic components (apples, celery, grapes, and walnuts) but a modern mayonnaise dressing that is lightened with whipped cream. Itโs a tasty blast from the past that makes an excellent party salad.
While the original Waldorf Salad originated in New York City at the Waldorf-Astoria Hotel, the salad smacks of Midwestern taste and sensibilities.
Nothing screams โMidwest!โ like a salad dressing made with whipped cream and mayonnaise (except maybe one made with Miracle Whip). Waldorf Salad bears a striking resemblance to Creamy Cucumber Salad, Snickers Salad, Grape Salad, and 24-Hour Fruit Salad, and not just in the dressing.
Waldorf Salad is made with crunchy apples and celery, either grapes or raisins, and walnuts (although the walnuts werenโt in the original). The whole salad is typically served on a bed of lettuce, although I didnโt include that here. I imagine Waldorf Salad at a potluck, and a bed of lettuce leaves is just too fussy for this Midwesterner.
But if youโre enjoying it for a lunch, a bed of lettuce would be a nice, New York touch.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Grapes:ย Some people prefer a Waldorf Salad with raisins instead of grapes. To substitute raisins, combine ยพ cup raisins and ยผ cup water in a small bowl. Cover and microwave until the water boils, about 1 minute. Remove from microwave and let stand until the raisins are plump and most of the water has been absorbed, about 5 minutes. Drain any remaining water.
- Walnuts:ย To toast the walnuts, in a dry skilletย over medium heat, cook walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
Step-by-step instructions
- To a large mixing bowl, add the diced apples and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
- In the mixing bowl of a stand mixer on medium speed, or by hand in a large bowl, whip the whipping cream until soft peaks form. Using a spatula, fold in the mayonnaise.
- Gently fold into the apple mixture and season to taste with salt (I like ยฝ teaspoon).
- Chill at least 1 hour or overnight.
Recipe tips and variations
- Yield: This Waldorf Salad recipe makes about 6 cups of salad, enough for 6 (1-cup) servings.
- Storage: Store covered in the refrigerator for up to 3 days.
- Make ahead:ย The salad tastes better if you make it a day in advance so the flavors have more time to blend.
- Freezer:ย Freezing is not recommended.
Recipe FAQs
Waldorf salad dressing is traditionally made with mayonnaise. Modern versions add another creamy component to the dressing such as whipped cream, sour cream, or yogurt.
Waldorf salads are typically made with apples and grapes, along with celery, walnuts, and a mayonnaise dressing, all served on a bed of lettuce.
Waldorf salad is traditionally dressed in a mayonnaise-based salad dressing, so it isnโt vegan.
More classic salads
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24 Hour Fruit Salad
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Easy Grape Salad
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Waldorf Salad
Ingredientsย
- 2 tart apples such as Granny Smith, cored and diced (about 2 ยฝ cups)
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 2 to 3 celery ribs diced (about 1 cup)
- 1 cup grapes halved (see note 1)
- 1 cup toasted walnuts or pecans, roughly chopped (see note 2)
- 1/2 cup heavy whipping cream or half-and-half, cold
- 1/4 cup mayonnaise
- Salt
Instructionsย
- To a large mixing bowl, add the diced apples and sprinkle with the sugar and lemon juice. Toss to coat. Add the celery, grapes, and nuts.
- In the mixing bowl of a stand mixer on medium speed, or by hand in a large bowl, whip the whipping cream until soft peaks form. Using a spatula, fold in the mayonnaise.
- Gently fold into the apple mixture and season to taste with salt (I like ยฝ teaspoon). Chill at least 1 hour or overnight.
Notes
- Grapes:ย Some people prefer a Waldorf Salad with raisins instead of grapes. To substitute raisins, combine ยพ cup raisins and ยผ cup water in a small bowl. Cover and microwave until the water boils, about 1 minute. Remove from microwave and let stand until the raisins are plump and most of the water has been absorbed, about 5 minutes. Drain any remaining water.
- Walnuts: To toast the walnuts, in a dry skillet over medium heat, cook walnuts until browned and fragrant, stirring occasionally, about 2 to 5 minutes.
- Yield: This Waldorf Salad recipe makes about 6 cups of salad, enough for 6 (1-cup) servings.
- Storage: Store covered in the refrigerator for up to 3 days.
- Make ahead:ย The salad tastes better if you make it a day in advance so the flavors have more time to blend.
- Freezer:ย Freezing is not recommended.
This is so perfect for a summer meal. We all loved it! Restaurant quality for sure!
I never heard of Opals but Iโll be looking for some today. ย BTW you did great at BHG!!
We just got them in at the store this summer here in Alaska. They are great!! Sweeter than most. And crunchy even when ripe. I havenโt noticed them browning-I have one on my desk from yesterday and no, it has not browned.