Tart and tangy apples, plus and a few simple ingredients, are all that's needed for this classic Waldorf salad (just like grandma used to make!) This salad is great in the summertime and pairs well with a classic sandwich. It also makes a great potluck dish, so give it a try at your next backyard barbecue!
- Apples - Crisp, tart apples are best here. My favorite are Grannysmith and Honeycrisp.
- Pineapple - I prefer canned pineapple over fresh (which is very unlike me!)
- Walnuts - Throw some whole walnuts in a Ziplock and pound them with a mallet. That's what I do. (And yes, it's stress relief).
- Raisins - I like the golden raisins because they give it a pretty color.
- Mayonnaise - I'm a Hellman's girl. What can I say.
- Lemon - Only a tiny squeeze of fresh lemon to prevent the apples from browning.
Note: Refer to the recipe card below for exact quantities.
- Dried fruit - Regular raisins or Craisins would be a good substitute.
- Nuts - Pecans would work here, too.
- There are many variations of this salad since it first originated. Try adding grapes or whipped cream. Have a sweet tooth? Just a pinch sugar then (if you keep it hush).
- Turn this recipe into a fun poolside snack for the kiddos. See what we did there?
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Store in the refrigerator in an airtight container for 2-3 days.
This dish is not freezer friendly.
Have leftover ingredients?
- Extra golden raisins are also used in my favorite broccoli salad and broccoli slaw recipes.
- Buy too many apples? Pan fry them and serve them on top of these steel-cut oats for breakfast.
- Celery is an ingredient you'll find in most of our soup recipes.
- Leftover walnuts? Toss them in a salad or freeze them and save them for later.
In the mood for a similar dish?
Try these other fruit salad ideas:
More Southern recipes you will love:
Yes, walnuts can become rancid and should not be consumed if they smell or taste funny. Instead, try freezing them for salad toppings or for that famous batch of homemade cookies.
A little birdie told me that it was created at the Waldorf-Astoria Hotel in New York. It was served at a charity ball and the original version did not contain nuts.
Over 100 years! Can you believe it?
- 3 med Grannysmith apples
- 1 med Honeycrisp apple
- 5 rings Dole pineapple
- 2 qty Celery stalks
- ½ cup Chopped walnuts
- ¼ cup Golden raisins
- ½ cup Mayonnaise
- 1 teaspoon Lemon
- Wash all produce.
- Slice apples into medium sized chunks.
- Dice celery and pineapple into small pieces.
- Mix all ingredients together and add mayonnaise with a teaspoon of lemon juice. Stir well.
- Chill and serve cold.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.