There’s something about the crisp snap of apples against the creamy coating that drew me into this american waldorf salad when I first tested it months ago. In my small kitchen, I whisked tangy yogurt and mayo, inhaled the nutty toasted walnut aroma, and watched the grapes glisten. After a few rounds, I discovered how a quick chill transforms each bite into a symphony of textures and flavors.
Why You’ll Love american waldorf salad
- Bright crunch from freshly chopped apples and celery
- Creamy dressing balanced with a hint of honey and lemon
- A mix of sweet grapes and tart cranberries in every forkful
- Rooted in turn-of-the-century New York culinary history
A Little Background
When I first stirred together mayo and Greek yogurt for this dish, I had no idea it dated back to the Waldorf-Astoria Hotel in the 1890s. In my earliest trial, I noticed the apples bruised if cut too far in advance—freshly sliced just before tossing kept them pristinely crisp. This salad came alive in autumn, echoing cool morning air in every chilled forkful.
Key Ingredients for american waldorf salad
- Mayonnaise and Greek Yogurt: Forms a tangy, creamy base; swap yogurt for sour cream if you like a richer mouthfeel.
- Apples: Two each of red and green, cored and chopped for sweetness and zing—leave skins on for extra color.
- Celery: One cup diced, adds fresh snap; trim strings and pat dry so it doesn’t water down the dressing.
- Walnuts: Half cup, toasted and chopped; toasting brings out a deep, toasty aroma.
- Grapes & Cranberries: A cup of halved grapes and half cup dried cranberries for bright pops of sweetness.
How to Make american waldorf salad
- In a large bowl, whisk ½ cup mayonnaise, 3 tablespoons plain Greek yogurt, 1 tablespoon honey, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth and glossy, about 30 seconds.
- Add 2 chopped red-skinned apples, 2 green-skinned apples, 1 cup diced celery, 1 cup halved seedless grapes, ½ cup toasted walnuts, and ½ cup dried cranberries. Gently toss until every piece is coated—listen for a soft rustle as fruit and nuts mingle.
- Transfer the mixture to a covered container. Refrigerate for at least 30 minutes so flavors meld and the dressing firms up around each chunk.
- Before serving, give the salad a quick stir. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon if needed.
Pro Tips & Troubleshooting
- Tested Tip: Soaking chopped apples in lightly salted ice water for 5 minutes stopped browning without diluting flavor.
- Common Issue: Soggy celery? Pat stalks completely dry after rinsing and chop right before assembling.
- Flavor Twist: Swap walnuts for toasted pecans and add a teaspoon of Dijon mustard to the dressing for a spicy kick.
- Scaling: To double, keep dressing proportions at a 2:1 ratio of mayo to yogurt to prevent it from becoming too thin.
Storage & Make-Ahead Guide
Store leftovers in an airtight container in the fridge at 40°F or below. Eat within 24–48 hours for best texture and safety. In testing, I found placing a paper towel under the lid absorbed excess moisture, preserving that initial crunchy bite. Always wash fruit under running water and refrigerate promptly, within two hours of prep, to minimize bacterial growth.
Serving Suggestions
Serve this salad over crisp lettuce leaves for a light lunch, spoon it onto toasted sourdough slices for an elegant appetizer, or tuck it into a buttery croissant for a decadent picnic treat. A sprinkle of fresh parsley or microgreens takes it up a notch.
Frequently Asked Questions
- What is in a classic Waldorf salad? At its heart, it’s apples, celery, grapes, walnuts, and cranberries tossed in a mayonnaise-yogurt dressing.
- How do you keep salad apples from browning? A brief soak in ice water with a pinch of salt or lemon juice helps prevent oxidation.
- Can I prepare Waldorf salad ahead of time? Yes—mix and refrigerate up to a day ahead, just stir gently before serving.
- How long does Waldorf salad last in the fridge? For optimal safety and crunch, enjoy within 48 hours, stored below 40°F.
- What apples work best in Waldorf salad? A blend of sweet (Gala) and tart (Granny Smith) gives the ideal balance.
- Is Waldorf salad dairy-free? The classic uses dairy in the dressing, but you can swap to vegan mayo and coconut yogurt.
Final Thoughts
After countless batches, my favorite way to enjoy this american waldorf salad is scooped onto a warm toasted bagel with a scattering of microgreens on top—each bite a playful dance of creaminess and crunch. Give it a whirl, and share how your version turned out!
More Recipes You’ll Love
- Chicken Salad Recipe – pairs perfectly for a balanced meal with added protein
- Celery Salad – shares the crisp celery crunch in a light, refreshing twist
- Cobb Salad – another classic American salad that complements your spread
- Macaroni Salad – a creamy, picnic-friendly side to serve alongside
american waldorf salad
Ingredients
Dressing
- 0.5 cup mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Salad
- 2 each red apples cored and chopped
- 2 each green apples cored and chopped
- 1 cup celery trimmed, strings removed, diced and patted dry
- 1 cup seedless grapes halved
- 0.5 cup walnuts toasted and chopped
- 0.5 cup dried cranberries
Instructions
Dressing
- In a large bowl, whisk ½ cup mayonnaise, 3 tablespoons plain Greek yogurt, 1 tablespoon honey, 1 tablespoon fresh lemon juice, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth and glossy.0.5 cup mayonnaise, 3 tablespoons plain Greek yogurt, 1 tablespoon honey, 1 tablespoon fresh lemon juice, 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper
Salad
- Add chopped red and green apples, diced celery, halved grapes, toasted walnuts, and dried cranberries. Toss gently until every piece is coated.2 each red apples, 2 each green apples, 1 cup celery, 1 cup seedless grapes, 0.5 cup walnuts
- Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- Stir gently before serving and adjust seasoning with a pinch of salt or a squeeze of lemon if needed.