Waldorf Salad
Apples, celery, grapes-optional, and walnuts in a light creamy dressing — the hotel classic, de-stuffed.
Discover smart recipes
Sign up on Homecooked to cook this recipe as the chef intended, with parallel steps and built-in timers guiding you along the way. Stock your pantry to discover more recipes you can cook with the ingredients you have at home.
Join HomecookedIngredients
- 2 Apple (tart)
- 2 stalks Celery
- 50 g Walnuts
- 3 tbsp Mayonnaise
- ½ Lemon
- ¼ tsp Salt
- 1 tsp Honey (optional)
- ½ head Romaine lettuce (optional)
Method
- Toast the walnuts in a dry skillet over medium heat, shaking often, until fragrant and lightly browned, about 3 minutes.
- Tip the walnuts onto a plate to cool, then break them into rough pieces.
- Whisk the mayonnaise with the lemon juice, honey, and salt in a large bowl until smooth.
- Dice the apples into bite-size pieces.
- Slice the celery into thin half-moons.
- Fold the apples, celery, and walnuts through the dressing until everything is lightly coated.
- Serve the salad cold, spooned over lettuce leaves if you have them.
Nutrition per serving
Estimated from ingredients; varies with exact portions and brands.
About Waldorf Salad
The Waldorf salad is a New York hotel classic, born at the Waldorf-Astoria and built on a simple, brilliant contrast: crisp tart apple and celery bound in a light creamy dressing, with walnuts for crunch. This version keeps the original's architecture but lightens the hand on the mayonnaise, brightening the dressing with lemon and a touch of honey so it coats rather than smothers. It's a salad defined by texture as much as flavor — nothing is soft, everything snaps.
Toasting the walnuts first is the move that makes it worth cooking rather than throwing together: a few minutes in a dry skillet coaxes out their oils and gives a warm, nutty depth that raw nuts can't match. The result eats cool and refreshing, sweet-tart apple against the mineral bite of celery, the walnuts adding richness and the honeyed dressing tying it together. Spooned over lettuce leaves it becomes a proper light lunch, and it makes an easy side for roast chicken or a holiday spread where its crispness offsets heavier plates.
Waldorf Salad: frequently asked questions
Where does Waldorf salad come from?
Waldorf salad was created around 1893–1896 at the Waldorf Hotel (later the Waldorf-Astoria) in New York City, generally credited to the hotel's maître d'hôtel Oscar Tschirky, known as "Oscar of the Waldorf." The original was a simple mix of apples, celery, and mayonnaise; the now-familiar walnuts were a later addition, and grapes are a common modern variation. The salad takes its name directly from the hotel where it debuted.
How many calories are in Waldorf Salad?
One serving of Waldorf Salad has about 167 calories, with 3g of protein, 15g of carbs, 12g of fat and 3g of fiber. These are estimates based on the ingredient amounts in this recipe and will vary with your exact portions and brands.
Is Waldorf Salad gluten-free?
Based on its ingredients, Waldorf Salad has no gluten-containing components, so it's naturally gluten-free — as always, check that any packaged ingredients you use are certified gluten-free to be safe.
Do I need every ingredient to make Waldorf Salad?
The core ingredients are essential, but you can leave out honey, romaine lettuce — they're optional and mainly there for extra flavor or finish.
How many servings does Waldorf Salad make?
This recipe makes 4 servings. In the app you can scale it up or down and the ingredient amounts adjust automatically.