Waldorf Potato Salad

Potato salad with grapes, apple pieces, celery, walnuts, and red onion in a brown bowl.

A from-scratch waldorf potato salad made with tender red potatoes, crisp apple, celery, walnuts, onion, and grapes, gently folded in a lemon-balanced mayonnaise dressing for a well-coated, evenly mixed salad.

Course Side Dishes

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 383kcal

Author Diane Gail

Ingredients

1 1/2 cups mayonnaise
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 1/2 pounds red potatoes skin-on, cut in 1-inch cubes, fully cooked
3/4 cup chopped granny smith apple cut in 1-inch cubes
3/4 cup chopped celery
3/4 cup chopped walnuts
3/4 cup sliced red grapes
1/2 cup chopped red onion

US Customary - Metric

Instructions

Combine mayonnaise, lemon juice, salt, and pepper until smooth and fully incorporated.
Place cooked potatoes (cooled to room temperature), apple, celery, walnuts, grapes, and onion in a large bowl.
Pour the dressing over the ingredients and gently fold until evenly coated, keeping the potatoes intact.
Let the salad sit for at least 30 minutes before serving to allow the flavors to come together.

Notes

Use red potatoes: Red potatoes hold their shape after cooking, which keeps the salad from becoming overly soft.
Cook just until tender: Potatoes should be fork-tender but not soft; overcooking will cause them to break down when mixed.
Choose firm apples: Use a crisp apple variety that holds its shape when cut so it stays distinct in the salad.
Use fresh walnuts: Walnuts should taste mild and not bitter, older nuts can negatively effect the overall flavor.
Make ahead: This salad can be made in advance and held in the refrigerator; the flavor improves slightly as it rests.

Nutrition