The classic Waldorf Salad makes a delicious salad recipe. Including apples, celery, nuts, and grapes, this salad is always refreshing.

Waldorf Salad Recipe from

The Waldorf Salad was first created between 1893 and 1896 by Oscar Tschirky, the New York Waldorf Hotel’s maître d’hôtel. His original recipe was made using only apples, celery, and mayonnaise. Walnuts were added by the time the recipe was first published in a cookbook in 1928 and then grapes were added to the recipe later.

Growing up, this was one salad recipe that my Mama could easily get me to eat. She’d serve it throughout the year for parties, when entertaining friends, and at luncheons she’d host. She’d always make a little bit extra for my sister and me to have as well. I loved that she’d line the salad bowl or plate with gorgeous lettuce leaves and then pile the Waldorf Salad onto it for serving. It always looked so elegant!

As I got older, I began serving this classic salad as well. It always had to be the same: apples, celery, grapes, and walnut halves – not pieces all dressed with a little bit of mayonnaise. And, just like Mama, I make a little extra.

Waldorf Salad Recipe from

Here’s the classic Waldorf Salad recipe. It’s a keeper!

Waldorf Salad

5 from 3 votes
The classic Waldorf Salad makes a delicious salad recipe. Including apples, celery, nuts, and grapes, this salad is always refreshing.
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4


  • 2 red apples, Honey Crisp, Red Delicious, unpeeled and chopped into bite-sized pieces
  • 2 celery, sliced
  • 1 cup red seedless grapes, halved
  • 1/2 cup walnuts halves
  • 4 tablespoons mayonnaise
  • large lettuce leaves


  • Add apples, celery, grapes, and walnuts to medium size bowl. Stir in mayonnaise.
  • When ready to serve, place large lettuce leaves onto a salad plate or bowl. Top with apple mixture and serve cool.


The fruits contained in the Waldorf Salad can be prepared ahead of time and mixed with the mayonnaise. Store in an airtight container in the refrigerator up to a day in advance of serving.


Calories: 267kcal | Carbohydrates: 22g | Protein: 3g | Fat: 20g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 106mg | Potassium: 285mg | Fiber: 3g | Sugar: 16g | Vitamin A: 165IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.


Robyn xo

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About Robyn

Robyn Stone is a cookbook author, wife, mom, and passionate home cook. Her tested and trusted recipes give readers the confidence to cook recipes the whole family will love. Robyn has been featured on Food Network, People, Southern Living, and more.

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Recipe Review


  1. 5 stars
    I make “apple salad” for special occasions using: 1 large Fuji Apple, 1 rib sliced celery, about 1/3 cup seedless raisins, 1/3 cup chopped walnuts or pecans, mayonnaise as needed to bring together and about 3/4 cup mini marshmallows. Kids & grandkids love it! This makes enough for at least 6 adults.

  2. Loved this recipe and your family memories. I believe my Grandma and Mom made this salad for Ladies Bridge get togethers.

    1. Oh I’m so glad you did, Karen. I’ve been so fortunate to have such special people in my life.
      Happy you enjoyed the salad! Thanks so much! xo

    1. Thanks so much, Kay! This is a family favorite and I love hearing how your Grandmother made it as well. xo

  3. I would like to make this but can you tell me what the portion size is. I will be feeding 16 people as a side salad. Thanks in advance.

  4. I make mine, like my mothers with mandarin oranges, and pineapple chuncks as well, we use red, green, and purple grapes, and jonathan, and golden delicious. We also use mayo whipped cream with a little pineapple juice for the dressing. I add banana slices just before serving as they can turn brown.

  5. A favorite growing up! My mother added manderine oranges. Am going to make next week for company using grapes. Hmmm.