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Waldorf Salad is a retro American classic. The crunchy, tasty salad makes a delicious side dish for so many dishes, with apples, grapes and celery there’s no soggy salad in sight!
You know, I’m always on the hunt for a non-soggy no-lettuce salad, here’s another favourite in this house, Waldorf Salad.
This retro favourite is a classic from the USA. It’s perfect all through the year, whether it’s for summer barbecues or in the autumn when apples are in season!
Why you’ll love this Easy Waldorf Salad recipe
⭐️ Quick, easy and healthy
⭐️ Crunchy, colourful and juicy
⭐️ Enjoy it as a main or side dish
A Classic Waldorf Salad?
This is my take on a traditional Waldorf Salad, an American dish invented in New York City in the 1890s by the Waldorf Astoria Hotel’s maître d’hôtel, Oscar Tschirky.
While most of the elements in this recipe stick to the original ingredients, I have opted not to use lettuce because I try to make sure most of my salads are limp-lettuce-free!
I also use Greek yoghurt as well as mayonnaise, instead of only mayo, as I think it makes it creamier and a little healthier too.
Waldorf Salad Ingredients
- Walnuts – You will need to buy ready-chopped ones or buy whole and roughly chop them up yourself.
- Apples – I use Granny Smith apples for this salad because they’re so juicy, crisp and tart. Loads of flavour but also super crunchy. You can use whichever are your favourite though.
- Lemon – This is vital to keep the cut apples from going brown!
- Grapes – I use red grapes for their slightly sweeter flavour, but you could use green grapes instead, or a combination of the two.
- Celery – Don’t use the leafy part. Just the sticks.
- Dressing – This is equal parts mayonnaise and Greek yoghurt.
- Sea salt – For a little seasoning.
How to make Waldorf Salad
1. Put your walnuts into a small frying pan over a low heat and toast until they are just starting to colour. Set aside.
2. Chop your apples and mix with lemon juice in a bowl, then add the rest of your chopped ingredients according to the recipe below, and stir well.
Substitutions
- Vegan or dairy free – Use alternatives for your yoghurt and mayo and you’re good to go
Storing & Leftovers
In the fridge You can keep this recipe in the fridge for up to 3 days, but try and eat it quickly as it can go a little watery.
In the freezer This isn’t suitable for freezing.
Recipe Tips
⭐️ Use this handy apple corer before you chop the rest up into small pieces. It is economical with waste and time. (It’s also great for making potato wedges!)
⭐️ Dress the salad just before serving to avoid the ingredients going soft.
⭐️ A great quality, sharp knife will honestly change your cooking life. This is one of my favourites that I use.
⭐️ If you prefer to use a gadget to speed things up, you can use a chopper instead. This one is my favourite and is a salad gamechanger!
More Easy Salad recipes…
Side Dishes
Easy Greek Salad
Side Dishes
Cucumber Salad {with Yoghurt Dressing}
Side Dishes
Crunchy Cabbage Salad {with Peanut Dressing}
Side Dishes
Easy Beetroot Salad
FAQs
This recipe is delicious enough to enjoy as a main dish on its own, but you could also eat it alongside Jacket Potatoes and Air Fryer Chicken Breasts, or among other side dishes if you’re hosting a barbecue, such as Couscous, Chicken Kebabs and Coleslaw.
Of course! Some people enjoy adding blue cheese crumbled over, which is delicious, I have to say. Bacon bits, avocado and cucumber would also work well, but you do you!
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Waldorf Salad {Quick & Easy}
Ingredients
- 75 g Walnuts, Very roughly chopped
- 3 Apples, See notes
- 1/2 Lemon, Juice only
- 200 g Red grapes, Halved
- 2 Celery sticks, Sliced into 1 cm pieces
- 50 g Greek yoghurt
- 50 g Mayonnaise
- Sea salt, To taste
Instructions
- Put your walnuts into a small frying pan over a low heat and toast for 5-6 minutes until they are just starting to colour. Set aside.
- Now core and chop your apples into 2cm cubes. Put into a large bowl and add the lemon juice. Toss to coat.
- Add the remaining ingredients and stir well so everything is coated.
- Add the walnuts and stir in.
- Check for seasoning and add salt and/or more lemon juice if needed.
- Garnish with extra walnuts if you’d like to.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on June 20, 2025 and updated later to make improvements.
SO TASTY! So glad I discovered this, I will be making on repeat. Thank you Sarah.