Waldorf Salad

Yes, assemble up to 4 hours ahead and refrigerate in an airtight container. The salad actually tastes better after 1–2 hours as the flavors meld. If it dries out slightly, stir in a tablespoon of mayo or a squeeze of lemon juice just before serving.

Pecans or toasted almonds work well and have a similar texture and nuttiness. Avoid raw nuts—toast them lightly to develop flavor and prevent the salad from tasting flat.

Oxidation happens quickly when apples are cut and exposed to air. Slice apples as close to assembly as possible and toss immediately with lemon juice, which prevents browning. If you're prepping ahead, coat all apples fully with lemon juice and store in an airtight container.

You can substitute half mayo with Greek yogurt for a lighter version, but pure Greek yogurt alone will make the salad too thin and tangy. Sour cream is too sour for this delicate salad. Stick with mayo or use a mix of mayo and Greek yogurt.

Serve chilled as an appetizer, a light lunch on its own, or alongside roast chicken, turkey, or fish. It also works well stuffed into crispy lettuce cups or served on a bed of mixed greens for a composed salad.

Store in an airtight container in the refrigerator for up to 3 days. The celery will soften slightly and the apples may brown at the edges, but the salad remains safe and tasty. Stir well and adjust mayo and lemon juice as needed before serving.