Waldorf salad

Waldorf salad
  • 1 Piece small celery root (celeriac), peeled
  • 2 Piece small red sour apple
  • 3 Table spoon (tbsp) raw walnut halves
  • 3 Table spoon (tbsp) mayonnaise
  • 1 Peck salt
  • 1 Peck white pepper, grounded
  • 1 Table spoon (tbsp) lemon juice
  • 2 Tea spoon (tsp) sour cream

season: Whenever

occasion: 4Family

origin: Traditional (National&Religious)



The original recipe consisted only of diced red-skinned apples, celery, and mayonnaise. Chopped walnuts were added later to this now American classic.
Cut into thin strips the apple and celery root, place in a large bowl sprinkle with lemon juice to prevent browning. In a separate bowl, combine sugar, mayonnaise, sour cream, salt, and white pepper and mix it with celery - apple. Cover and refrigerate before serving. Shred the walnut and toast in a frying pan without any fat, it takes only 3-4 minutes. Let it cool down and before serving bestrew the top of the salad. Some prefer their Waldorf salad made with yogurt, instead of mayonnaise. Feel free to substitute yogurt for the mayonnaise if that’s your preference.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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