Crunchy, creamy, just sweet enough — this Luby’s-style Waldorf Salad brings all the old-school goodness with barely any fuss. It’s full of tart apples, grapes, celery, and toasted walnuts, tossed in a light whipped dressing that’s not too heavy. Super easy to prep and great for potlucks, lazy dinners… or when your fridge is just apples and vibes.

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Quick Summary

Prep time: 10 mins
Cook time: 0
Flavor: crisp, light, creamy
Great for: side dishes, brunch, holiday spreads

Why I Like This Recipe

This one’s so simple I almost didn’t bother writing it down. But I made it once when I needed something to bring to a family lunch, and it just worked. Clean, crunchy, a little sweet, not overdone. It’s weirdly refreshing. Been making it on and off ever since. No cooking, barely any cleanup. What’s not to love?

Ingredients

2 cups tart apples, diced (like Granny Smiths)
1 tbsp sugar
2 tsp lemon juice
1 cup diced celery
1 cup grapes, halved
½ cup toasted walnuts or pecans, chopped
½ cup heavy whipping cream
¼ cup mayo
½ tsp kosher salt

How To Make Waldorf Salad

Prep your apples: Chop ’em into bite-sized chunks, leave the skin on if you want (I do). Toss with lemon juice and sugar so they don’t brown on you.
Add the crunch: Throw in the celery, grapes, and toasted nuts. That’s the bitey part.
Make the dressing: Whip the cream until you get soft peaks — takes like 1–2 mins with a hand mixer. Fold in the mayo. Don’t overthink it.
Mix it all up: Dump the dressing into the apple mixture, sprinkle with salt, give it a taste. Chill it for an hour or overnight if you’ve got time. Serve cold, plain or on a romaine leaf if you’re feeling proper.

Tips for Success

Use tart apples — sweet ones make it too sugary.
Don’t skip the lemon. It’s not just for color, it brings balance.
Toast your nuts — raw ones taste flat in this.
Chill it before serving. Even 30 mins helps.

Storage and Reheating

Fridge: Keep it covered and cold, it stays good for about 2 days. The apples soften a bit after that.
Freezer: Nope. The cream dressing doesn’t freeze well. Skip that idea.
Make ahead? Yep! You can do everything a day ahead — just wait to fold in the whipped dressing until close to serving if you want it fluffier.

Frequently Asked Questions

Can I use whipped topping instead of cream?
You can, but it’s sweeter and less stable. Whipped cream is cleaner.
Is Greek yogurt a good sub?
Yep, 2–3 tbsp of plain Greek yogurt works. Makes it tangier, though.
Can I use red apples?
Sure, but the salad will be sweeter overall. Tart ones keep the balance better.
What kind of grapes are best?
Red seedless. Sweet, juicy, no fuss. Green works too but feels less classic.
Can I skip the mayo?
You could… but it needs something rich. Sub with more cream or a thick yogurt.

Common Mistakes and How to Dodge Them

Over-whipping the cream: It goes from fluffy to butter in like, 5 seconds. Stop at soft peaks. Watch it.
Using mealy apples: Nobody wants soggy salad. Stick with firm, crisp apples — tart is best.
Forgetting the salt: You need that little pinch. It rounds out the sweet and brings out the crunch.
Not tasting before chilling: Dressings need balance — give it a try before it goes in the fridge. Add more lemon or salt if it feels flat.
Serving it warm: Nope. It’s better cold, trust me. The flavors set more when it’s chilled.

Nutrition Facts (Per Serving)

Calories: 245 kcal
Total Fat: 21g
Saturated Fat: 6g
Cholesterol: 31mg
Sodium: 275mg
Potassium: 194mg
Total Carbohydrate: 15g
Dietary Fiber: 2g
Sugars: 11g
Protein: 2g