Waldorf Salad – A Versatile Vintage Recipe

My late Mom’s Waldorf Salad is a a versatile vintage salad recipe featuring crisp apples, crunchy walnuts and a delicious lemon spiked dressing. Like so many vintage recipes, Waldorf Salad has evolved dramatically over the years, and it seems like everyone has a different version in their recipe box. It goes without saying that my Mom’s version is my favourite, and it always gets rave reviews when I serve it. However, in my opinion, there is no wrong way to prepare this versatile salad, although its creator might disagree with me.

The History of Waldorf Salad

Waldorf Salad was created by Oscar Tschirky for a society luncheon at New York City’s Waldorf Astoria Hotel in 1893 (affiliate link). It was a deliciously easy and fashionable way to serve 1500 people, especially as salads were just coming into vogue at that time. Oscar’s recipe, as published in the The Cookbook by Oscar of The Waldorf, is a simple paragraph. It calls for two raw apples cut in one inch dice, along with some celery “cut in the same way”. Oscar finished this very short recipe with  “The salad must be dressed with good mayonnaise.” Of course, Oscar must have upped the quantity of apples and celery when he made the recipe for the 1500 people!

I am lucky to be able to say that I have eaten Waldorf Salad all over the world, including at the Waldorf Astoria Hotel in New York (affiliate link) where Oscar Tschirky first created it. On a visit a few years ago, I was intrigued to see that even there they have deviated from the original recipe, including not only some delightfully addictive candied walnuts but also diced celeriac and microgreens. The dressing was spiked with truffle oil, making the flavour ever so slightly earthy.

Oscar did not use walnuts in his original recipe. Apples, celery and mayonnaise were the only ingredients. Not only did my Mom include the walnuts, she also liked to add diced cooked chicken breast. I like both these additions, but I have no hesitation in leaving out the chicken if it’s a day we are eating meat free or if I have vegetarian or vegan guests.

The Salad Dressing

Mom originally included lemon juice in her Waldorf Salad simply to keep the apples from going brown. Happily, it also adds a delightful tang and freshness to the dressing.

It’s important to use your favourite mayonnaise. Mom always used Miracle Whip. I’m not sure Oscar would have approved but I sure did! That said, I actually prefer to use Hellmann’s Extra Light Mayonnaise now as I like the flavour and it is lower in calories. Again, I can feel Oscar scowling at me, but never mind.

Doesn’t Waldorf Salad Included Grapes?

As I mentioned above, the ingredients for the original recipe for Waldorf Salad were simply apples, celery and good mayonnaise. Grapes were not a part of Oscar’s recipe, nor my Mom’s, but if you want to include them, please don’t let me stop you. I suggest you halve the grapes as it makes the salad easier to eat and it looks pretty.

Speaking of apples, be sure to leave the skins on. Not only does this increase the nutrition, it gives the salad a lovely colour. Sometimes I used a mixture of red and green apples. However, I really love the colour the red apples give to the salad so sometimes I just use the red ones.

Is Waldorf Salad Gluten Free?

If the mayonnaise you use is gluten free, then yes, my Mom’s recipe is naturally gluten free. (Most mayonnaise is gluten-free but please check the label to be sure.)

Is Waldorf Salad Healthy?

All the ingredients except the mayonnaise are wholesome. Apples, celery and walnuts all offer numerous health benefits and contain vitamins, minerals and fibre. I try to add as little mayonnaise as possible – just enough to bind the salad together.

How Can I Make This Recipe Vegetarian or Vegan?

For a vegetarian version of this recipe, simply leave out the chicken. To make the recipe vegan, leave out the chicken and use vegan mayonnaise.

Serving Waldorf Salad

You can let everyone help themselves to the salad from a serving bowl (affiliate link) or divide it between four plates or salad bowls for a main course salad. (The recipe will serve at least 6 as an appetizer or side.)

I like to serve Waldorf Salad over lettuce, but it’s perfectly fine on its own. This recipe is great for buffets and is easily doubled or tripled to serve a crowd. Leftovers will keep for 24 to 48 hours in the fridge, but I think they taste best used within one day. Waldorf Salad is also delicious in a packed lunch (affiliate link) or as part of a buffet.

Vintage Waldorf Salad – Printable Recipe