I have had a serious disapproval of mayonnaise, mustard, and ketchup my entire life. As a result, I have only tried potato salad a handful of times; just the smell can turn my nose up. I was in high school before I let my mom put sauce on meatloaf; there was always one dry square saved for me. Furthermore, I was never able to fully help my mom make this recipe.
I could slice celery, chop apples, measure pecans, and open pineapple cans. But when it came time to stir, I had to leave the room. I simply could not watch her scoop a large dollop of mayonnaise into the salad. If I didn’t watch her make that last addition, I enjoyed eating the salad. Seeing the mayonnaise jar, though, ruined the whole experience.
Last year, I discovered that Waldorf Salad can be made with vanilla or plain yogurt rather than mayonnaise. This discovery was one of the happiest of my life (okay, that may be a bit of a stretch). Personally, the added vanilla flavor enhances the salad as a whole.
Whether you use yogurt or mayonnaise, this salad is a delicious addition to your cookout’s spread.
- 4-5 apples
- 2 stalks of celery
- 3/4 cup vanilla yogurt (or plain yogurt or mayonnaise)
- 1/2 cup raisins
- 1 8-oz. can of pineapple tidbits
- 1/2 cup chopped pecans
- Chop apples into small cubes (approximately 1/4 to 1/2 inch)
- Slice celery in half length-wise. Then chop celery into miniscule pieces (since I don’t really like celery, I make mine super small).
- Drain pineapple.
- Combine all ingredients in a large serving bowl.
- Serve immediately or chill.
- Eat and enjoy!
What food preferences have caused you to alter a recipe?
Happy Independence Day!