Salad: United States – New York – Waldorf Salad

Serving Size: 6

Approximate Time

Prep 15 min

Cook 5 min

Additional 30 min

Total 50 min

Ingredients

- 3 medium crisp apples (Honeycrisp or Empire), cored and diced into 3/4-inch pieces (about 18 oz / 510 g)
- 2 celery stalks, thinly sliced on the bias (about 4 oz / 115 g)
- 1 cup (150 g) red seedless grapes, halved
- 1 cup (100 g) walnuts, toasted and coarsely chopped
- 3/4 cup (180 ml) mayonnaise (use a good-quality mayo)
- 2 tbsp (30 ml) plain whole-milk yogurt or sour cream (optional, to lighten dressing)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp (4 g) granulated sugar (optional, to balance tart apples)
- 1/4 tsp (1.5 g) kosher salt
- 1/8 tsp (0.5 g) freshly ground black pepper
- 6–8 large lettuce leaves (Boston/bibb or butter lettuce), for serving
- 2 tbsp (8 g) fresh parsley, chopped, for garnish (optional)
- 1/4 cup (40 g) raisins (optional; substitute for or add to grapes)

Instructions

Short Description:
A crisp, classic New York Waldorf Salad of apples, celery, and walnuts bound in a mayonnaise-forward dressing and commonly served on a bed of lettuce, with sweet grapes for local New York fruit flavor.

Regional Notes:
This New York variation emphasizes crisp local apples (such as Honeycrisp or Empire) and commonly adds red seedless grapes for sweetness and texture; some New York diners also include raisins. The dressing is mayonnaise-based as in the traditional recipe, and the salad is often presented on a bed of tender lettuce.

1. Toast the walnuts: preheat a dry skillet over medium heat. Add walnuts and toast, stirring frequently, until fragrant and lightly browned, 4–6 minutes. Transfer to a plate to cool.
2. Prepare fruit and celery: place diced apples in a bowl and toss with the lemon juice to prevent browning. Add sliced celery and halved grapes (and raisins if using).
3. Make the dressing: in a small bowl whisk together mayonnaise, yogurt or sour cream (if using), sugar (if using), salt, and pepper until smooth.
4. Combine salad: pour the dressing over the apple-celery-grape mixture and gently toss to coat evenly. Fold in about 3/4 of the toasted walnuts, reserving the rest for garnish.
5. Chill: cover and refrigerate the salad for at least 30 minutes to let flavors meld. Taste and adjust seasoning with additional salt or lemon if needed.
6. Serve: arrange lettuce leaves on a serving platter or individual plates. Spoon the chilled Waldorf Salad onto the lettuce, sprinkle with remaining walnuts and chopped parsley, and serve immediately.