A Classic Salad
The Waldorf Salad is a classic, unforgettable recipe enjoyed by Americans since the early 1900’s.
The salad takes its name from when it was created, just before the turn of the century at the Waldorf-Astoria Hotel in New York. Originally a simple combination of chopped apples, celery and mayonnaise, this recipe was later doctored with nuts, and sometimes with marshmallows, pineapple, and dates.
Watch Kristy Kay’s video below to follow step-by-step instructions on how to create this recipe, but for now, follow this easy how-to with photos.
The “Unforgettable” Waldorf Salad Recipe
Ingredients you will need:
- 1 cup diced, unpeeled red apples
- 1 cups sliced celery
- 1/2 cup coarsely chopped walnuts
- 1 cup mayonnaise, or to taste
In a mixing bowl, combine apples, celery and walnuts.
Lightly fold in mayonnaise until ingredients are coated.
Makes about 4 servings.
This recipe comes from Rada Cookbooks’ Unforgettable: 100 Years of Timeless American Recipes. It shares fantastic recipes from 1900 all the way to 1999. “Unforgettable” will teach you how to make buffalo chicken wings, Eggs Benedict, corn pudding, white pizza, Lady Baltimore cake, and much more!
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You won’t find a better way to cut an apple than Rada Cutlery’s amazing Super Parer! This stainless steel paring knife features a hand-sharpened, long paring blade for maximum usability and versatility. Use it to cut apples, potatoes, fruits and vegetables, meats, and more. It’s protected by a Lifetime Guarantee, and, like all Rada products, is proudly made in the USA!
Quick Links to Other Rada Blog Salad Recipes
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Waldorf Apple Salad Video Recipe
Your friends and family will love the Waldorf Salad! Try it using Kristi Kay’s video below:
Start Video Transcript:
Hi, Kristy in the Rada kitchen and today I am going to introduce you to our Unforgettable Cookbook. This has a 100 years of timeless American recipes, it has cute little stories about each century. It goes from 1900 to the 1990’s, there might be some recipes that you use today or you might be surprised to find some recipes that you’ve never even heard of. Each recipe has a way of how it was invented, what year, what was happening in that decade. So today I am making Waldorf Salad. This was invented at the Waldorf-Astoria Hotel in New York City around the late 1800’s early 1900’s. This is the original recipe, people have added to it like pineapple and marshmallows to jazz it up a little.
You will need 1 cup of sliced red, unpeeled apples, a cup of chopped celery, 1/2 cup chopped walnuts and 1 cup mayonnaise. First we are going to slice our apple, I am going to use the Rada Super Parer. So this recipe was invented in the early 1900’s. Back then people were pretty well-to-do. I was the Titanic era and affluent people would have large dinner parties of 12 to 18 courses. They would dine on Oysters Rockefeller and crepe Suzette’s. But most of the people lived on farms or small communities so they butchered their own cattle and they probably had chickens in the back yard for their eggs. They had to use wood or coal stoves and they probably had their own apple trees too. So you chop these into bite size pieces and you put these in your mixing bowl.
Next we will chop up the celery, remove the leafy ends, now I like to slice these down the middle, this one is a little thick so I am going to cut it three times. Back then housewives spent most of their day in the kitchen. And now I’ll put this in my mixing bowl and now I am going to use the Rada Food Chopper to cut up 1/2 cup of walnuts. This food chopper chops anything, it also good to make cut out cookies, biscuits. Alright once you have them to the desired size we’ll add this to our mixing bowl. So now I’m going to mix that together and now I am going to add a cup of mayonnaise. And you just want to gently mix that. It’s a very pretty salad and very easy and quick. This recipe will make about four servings. It’s easy and quick and you’ll find this recipe in the Unforgettable cookbook it takes you through the whole decade of the 1900’s to the 1990’s.
End of Video Transcript