The Original Waldorf Salad

Skip peeling the apple. It’s an extra step, which really doesn’t make much difference taste-wise and the peel is pretty and nutritious. The salad is easier to eat if you cut the apple slices into bite size chunks. Add the suggested walnuts (Yes!) and a tablespoon or two of raisins — you’ll be glad for both! If you exclude the celery and add the raisins, it makes a yummy, casual dessert!

My mother had the huge Oscar of the Waldorf cookbook. The salad she made always included walnuts and raisins. It was a favorite of mine.

What kind of lettuce?

My mother and grandmother served this as a winter salad when decent produce was hard to come by… apples, celery, raisins, Mayo topped with blue cheese and since we were from the south, pecans. Grapes and maybe Romain made an appearance as available.

I was this old when I realised the original recipe does not include chicken! None the less, I love it that way, so will continue - and sometimes add grapes and curry seasoning.

My Mom made Waldorf salad every Thanksgiving, with walnuts, even though she didn't like walnuts ! Thanks for the memory.

In the bustling world of culinary delights, this recipe stands out with its refreshing simplicity, ideal for a swift yet satisfying lunch or dinner. Clocking in at a modest 517 calories, it's a dish that harmonizes well with most dining scenarios. While its unadorned charm is perfect as is, whether as a main course or a complementary side, there's room for creative embellishments for those celebratory moments, albeit with a slight uptick in calories.

Fantastic and refreshing. Made this for dinner with a pink lady Apple I had on hand. Added some walnuts and raisins. For the dressing I thinned the mayo with a little milk and added a few drops of lemon juice for zing. I also added a punch of sugar, and white pepper. Definitely a keeper and brings back so many memories!

Mother never made this without the walnuts.

Use Kaytkay’s suggestion. Cut apple and let sit in orange juice while chop celery and prep lettuce. Use raisin and walnuts as well. I forgot how much I enjoy Waldorf in the winter, it’s like a bowl of sunny weather!

My approach is to use a mixture of both sliced and unsliced diced apples. This adds a nice texture to the salad. My favorite variety of apple to use is Tango, then add walnuts, celery and craisins (dried cranberries). A little bit of Hellman’s mayo to taste, not too much. Voilà! A very tasty dish! I serve it during Thanksgiving and Christmas holidays.

My dad worked there when he was in med school. The original Waldorf salad was made, not with mayonnaise but a boiled dressing made in a double boiler with eggs, cream and lemon juice. The old Joy of Cooking by Irma Rombauer has several boiled dressing options one of which is ideally suited to the traditional one. There is no comparison.

Add pomegranate seeds, add juice or yougurt to Mayo, pecans, golden raisins

While I can appreciate variations, why mess with the original? It's great as it is, simplicity in it's finest form!! To me it's always apples, walnuts and celery in a mayonnaise dressing, a pinch of salt and pepper, and voila!!

Apples were diced(unpeeled)into a bowl of orange juice to prevent browning, then well drained & the dressing was mayo cut with some of the orange juice. Oscar Tschirky, a Swiss immigrant who became known as "Oscar of the Waldorf," is credited with creating this piece of Americana in 1893, a timeless dish whose popularity has spread far past the Waldorf's exclusive doors and into home kitchens. Over time, variations would include blue cheese, raisins and chopped walnuts