Waldorf Salad

Ingredients

For 6 servings

• •1 /2 cup (120ml) cider vinegar
• •1 /2 cup (120ml) water
• •1 c. à soupe granulated sugar
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• •2 medium sweet-tart apple, such as Fuji, (about 8 ounces; 270g), cut into 1/4-inch pieces (about 2 cups chopped)
• •3 c. à soupe (45ml) plain strained whole-milk Greek-style yogurt or sour cream (see notes)
• •3 c. à soupe (45ml) mayonnaise
• •2 c. à soupe (4g) thinly sliced fresh chives
• •1 /2 teaspoon Diamond Crystal kosher salt; for table salt use half as much by volume
• •1 c. à soupe pickled apple brine from above
• •1 1/2 cups red seedless grapes (about 8 ounces; 226g), halved or quartered
• •1 tasse coarsely chopped walnuts (4 ounces;113g), toasted
• •1 tasse chopped celery (about 2 large ribs), plus 1/4 cup leaves for garnish
• •1 tasse pickled apples from above, drained

Method

1. 1.In a medium bowl, whisk together vinegar, water, sugar, and salt until sugar and salt are dissolved, about 1 minute. Add apple and stir to combine. Cover and refrigerate until tart and crisp, about 1 hour or up to 2 weeks.
2. 2.In a large bowl, whisk together yogurt or sour cream, mayonnaise, chives, salt, and 1 tablespoon of the reserved pickled apple brine until smooth. Add grapes, walnuts, celery, and pickled apples and stir until well combined. Garnish with celery leaves and serve immediately.