american waldorf salad with apples, celery & walnuts

There’s something so inviting about the crisp crunch of apples and celery mingling with nutty walnuts and sweet grapes. On my fifth run-through of this american waldorf salad recipe, I noticed the dressing’s tang really pops when it chills just 15 minutes—more than that, and it mellows into a silkier hug around each bite. I’ve tweaked my prep tools, tested apple varieties, and refined the timing to bring you a version that’s lively, bright, and reliably crowd-pleasing.

Why You’ll Love american waldorf salad

• Bright, refreshingly tangy dressing coats every forkful for balanced flavor.
• Crunchy texture contrast from apples, celery, and walnuts keeps each bite exciting.
• Simple make-ahead steps free you up on party day or busy weeknights.
• A staple born in New York’s Waldorf Astoria in 1896 that still feels classic today.

A Little Background

My first taste of a classic Waldorf salad was in my grandmother’s silver-rimmed bowl, and I’ve chased that memory through dozens of tests. I learned that keeping apple cubes under 1/2-inch stops them from overpowering the tender celery. When testing seasonal apples in August, a Pink Lady stood up best to my 20-minute bench time before serving, holding its crispness without taking on too much dressing.

Key Ingredients for american waldorf salad

• Mayonnaise (½ cup): creamy base—substitute part Greek yogurt for tang.
• Plain Greek yogurt (2 tbsp): lightens dressing; keep it chilled until mixing.
• Lemon juice (1 tbsp): prevents browning and adds zing—freshly squeezed only.
• Apples (2, about 3 cups): choose firm varieties like Honeycrisp or Granny Smith.
• Walnuts (½ cup, toasted): bring nutty warmth—swap pecans for a subtler hint.

How to Make american waldorf salad

1. Whisk together ½ cup mayonnaise, 2 tablespoons plain Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon freshly ground black pepper in a medium bowl until silky—about 30 seconds of vigorous stirring.
2. Core and dice 2 apples (leave the skin on for color), then toss immediately with 1 tablespoon extra lemon juice in a large bowl to halt browning; fold in 2 stalks celery, thinly sliced, and 1 cup seedless red grapes, halved.
3. Pour the dressing over the fruit–celery mixture, gently folding with a silicone spatula so every piece is coated but still distinct—aim for 10 smooth strokes.
4. Sprinkle in ½ cup toasted walnut pieces and 2 tablespoons chopped fresh chives; chill the assembled salad in the fridge for at least 15 minutes so flavors meld, then taste and adjust seasoning before serving.

Pro Tips & Troubleshooting

• I discovered that electric whisking cold yogurt straight from the fridge keeps the dressing silky without splitting.
• If the dressing ever looks curdled, stir in 1 teaspoon of ice-cold water—restore smoothness instantly.
• Swap in diced pears or dried cherries for a seasonal variation in autumn and winter.
• Doubling the recipe? Keep the dressing ratio exact and mix in batches to avoid overcrowding the bowl.

Storage & Make-Ahead Guide

Refrigerate in an airtight container at 40°F or below. The salad holds its texture best within 24 hours—any longer and apples soften noticeably. For food safety, discard after 48 hours. Prep the dressing and toast walnuts up to 2 days ahead, storing each separately. Toss apples with lemon right before assembly to lock in crispness.

Serving Suggestions

Scoop into butter lettuce cups for a light first course, spoon atop grilled chicken breasts as a cool counterpoint, or arrange on crostini for an elegant appetizer. I also love layering it on rye bread for an upscale take on a Waldorf sandwich.

Frequently Asked Questions

• What apples are best for Waldorf salad? Choose firm, tart-sweet varieties like Honeycrisp, Granny Smith, or Pink Lady to maintain crunch and balance the dressing.
• How long can you make Waldorf salad ahead? Assemble and chill up to 4 hours in advance; beyond that, the fruit will start to soften and release liquid.
• Can I freeze Waldorf salad? Freezing isn’t recommended—apples and celery become mushy upon thawing and the dressing separates.
• How do I keep apples from browning in salad? Toss freshly diced apples immediately with lemon juice to slow oxidation and preserve their pale color.
• What is the traditional Waldorf salad dressing made of? The classic blend is mayonnaise, sometimes thinned with cream or yogurt, plus lemon juice, honey, salt, and pepper.
• Is Waldorf salad gluten-free? Yes—this recipe contains no gluten ingredients, making it a naturally gluten-free option.

Final Thoughts

This american waldorf salad has become my go-to for holiday gatherings and casual lunches alike. My favorite tweak? A handful of dried cranberries stirred in at the end for little bursts of chew. Give it a go, and let me know how your crowd reacts—share your tweaks below, and let’s keep this classic shining bright on our tables.

More Recipes You’ll Love

• Greek Pasta Salad – tangy dressing and crisp veggies complement the Waldorf.
• Caprese Pasta Salad – fresh basil, mozzarella, and tomatoes echo seasonal brightness.
• Air Fryer Salmon – flaky, light protein pairs perfectly with the crunchy fruit.
• Air Fryer Brussels Sprouts – caramelized edges and nutty flavor enhance the salad’s texture.