Waldorf Salad

Hardly a recipe, and with no cooking involved, Waldorf salad is surprisingly tasty. The key to making it is in balancing the quantities of ingredients. Though the original recipe called for red dessert apples, I like to use something tarter like Braeburns or Granny Smiths, and I much prefer a combination of mayonnaise and Greek-style yoghurt for the dressing. Some people like to toast the walnuts first to give them a more prominent flavour.

Traditionally Waldorf salad is served on a bed of lettuce or inside small lettuce leaves, but I'd rather go without the lettuce. Instead I nearly always accompany it with stilton or some other strong flavoured cheese.

Serves 3 - 4 with a little cheese and some crusty bread and butter, or 6 as a side dish.


2 apples

the juice of a small lemon

1 cup of thinly sliced celery

1 cup of seedless red grapes

2/3 cup of walnut pieces

2 heaped tablespoons Greek-style yoghurt

2 tablespoons mayonnaise



Quarter the apples, core them, and cut into dice. Toss them in the lemon juice to prevent discolouration.

Slice the celery into pieces roughly an eighth of an inch; 0.5 of a centimetre wide.

If the grapes are small, leave them whole; if not, slice them in half.


Stir the yogurt and mayonnaise well to combine them.


Add the apple and the lemon juice it was soaking in, the celery, the grapes, and the walnuts and stir gently to coat them. Chill until ready to serve.

Any questions? You can use the comments form at the bottom of the page.

Did you know?

You'll find recipes at the back of all the books in the Send for Octavius Guy series:

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