Waldorf Salad

Prep Time
Cook Time
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"This is a recipe for the original recipe of "Waldorf Astoria Hotel". I found this on "popsugardotcom" site, where they state: The Waldorf salad may be over a century old, but even today, it remains a timeless American classic. The apple and walnut salad was first created in the late 1800s at New York's legendary Waldorf Astoria Hotel, where it's still the most frequently requested recipe on the menu. We stopped in to the kitchen where it all began and saw firsthand how the original Waldorf salad is prepared." This is the posted recipe from their visit. Here is a link to their video with the hotel chef: popsugardotcom/food/Waldorf-Salad-Recipe"

Original recipe yields 8 servings


  • Serving Size: 1 (152.5 g)
  • Calories 396.1
  • Total Fat - 24.8 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 7.7 mg
  • Sodium - 97.7 mg
  • Total Carbohydrate - 38.3 g
  • Dietary Fiber - 3.1 g
  • Sugars - 32.3 g
  • Protein - 10.4 g
  • Calcium - 47.6 mg
  • Iron - 1.3 mg
  • Vitamin C - 3.6 mg
  • Thiamin - 0 mg

Step 1

Make candied walnuts: Preheat oven to 350ºF. In a large bowl, combine walnuts and egg white; add spice mixture and sugar and mix until evenly coated. Spread walnuts into an even layer on a nonstick sheet lined with parchment paper; roast in the oven until browned, about 20 minutes.

Step 2

Prepare dressing: In a medium bowl, combine crème fraîche with yogurt; whisk in lemon juice, white pepper, and truffles, if desired. Add in walnut oil, whisking briskly to emulsify. Set aside.

Step 3

Make salad: Using a mandoline on the fine comb setting or a sharp knife, julienne the celery root and apples into matchstick-size strips, being careful to avoid the seeds in the core; transfer to a mixing bowl. Gently fold the dressing into the apple mixture until well combined.

Step 4

Assemble salad: Divide the salad between chilled serving plates, using a 4" by 2" ring mold to plate the salads. Remove ring mold and garnish on top with microgreens or celery leaves. Scatter plates with alternating grape halves and candied walnut halves.

Tips & Variations

No special items needed.


Mia in Germany

A culinary trip to NY has to include Waldorf salad... I chose this recipe because it uses celeriac. Other recipes use celery stalks which I totally dislike LOL I'm generally not a huge fan of celeriac either except in Waldorf salad, so this was my recipe! DH isn't big on celeriac either, but we both raved about this recipe. Will make it again for sure! Thanks for sharing! Made for Culinary Quest 2016 / NY for team IHπ

review by:
(20 Aug 2016)


This is yummy and so pretty with red and green apples. I've never seen it with julienned apples and celery and it is so much fancier than just chunks. I'm not sure I did the walnuts correctly, the sugar expanded into something like meringue. I broke the nuts out and served those, snacking on the peppery sugar bits myself. I plated one to photograph, but then took the rest to the neighborhood potluck picnic where it was well received.

review by:
(13 Aug 2016)