Georgia Waldorf Salad

This Georgia take on the classic Waldorf swaps out the traditional walnuts and plain mayo for chopped peanuts and a peanut butter-spiked dressing. It’s a distinctly Southern riff that makes total sense when you remember Georgia is the peanut capital of the country.

Five diced apples with their skins left on give the salad both sweetness and crunch, while the lemon juice tossed in right after cutting keeps them from browning. The dressing comes together by first blending a small amount of mayonnaise into the peanut butter to loosen it, then folding that mixture into the rest of the mayo. This two-step blending prevents lumps and gives you a smooth, creamy coating.

Serve it chilled on a bed of greens for a side salad that works at potlucks, picnics, and Sunday suppers alike.

Pro Tips

• Use a crisp, tart apple like Granny Smith or Honeycrisp. Soft, mealy apples turn mushy in the dressing.
• Creamy peanut butter blends more smoothly than chunky. The chopped peanuts already provide the texture.
• Toss everything together just before serving. The apples release moisture as they sit, which thins the dressing over time.
• Taste the dressing before adding salt. Peanut butter and mayo both contain sodium, so you may not need much.

Variations

• Add ½ cup of halved red grapes for a burst of juicy sweetness.
• Stir in a tablespoon of honey to the dressing for a sweeter, more dessert-like salad.
• Toss in a handful of raisins or dried cranberries for a chewy contrast.