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Waldorf Salad Recipe

An excellent salad containing Apple, Celery, Walnuts and Mayonnaise - named after the eponymous New York hotel, where it was probably invented in the mid 1890's - walnuts were a 1920's addition.

The cheese is not traditional - but we feel to be recommended, but only if you have strong farmhouse, rather than soapy-textured Cheddar.

The salad will keep for a couple of days in the fridge, but once exposed to a warm room, shouldn't be saved as the eggs in the mayonnaise might become a health risk.

If you enjoy cooking take a minute to look at ‘Simon Scrutton Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards.

Key Features

  • Suitable for Vegetarians


6 sticks of crisp Celery - green is generally better than the white variety
a few chopped leaves, from the above - to add interest
2 oz/60gr Shelled Walnuts - the smaller (and cheaper) pieces are just as good as halves
2 crisp Dessert Apples (such as Cox's) add these near the end, if preparing the salad ahead of time
Half a batch of our Mayonnaise - or about 7 fl.oz/200ml of bought-in Mayonnaise
Salt & Pepper to taste
6 oz/180gr Strong Farmhouse Cheddar, (optional)


1. Remove any obvious strings from the celery stalks.

2. Chop the celery and the walnuts, if using wholes or halves.

3. Core and dice the apples, leaving the skin on - unless it's tough.

4. Chop the cheese, if using, and mix all the ingredients together.

Chill until needed - checking the seasoning again before serving, as cold food loses flavour.

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