Mom's Apple Salad (Waldorf Salad)

Historical note: "Waldorf Salad...The dish was supposedly created by maitre d'hotel Oscar Tschirky of the Waldorf-Astoria Hotel in New York City, which opened in 1893. By 1896, when Tschirky compiled The Cook Book by 'Oscar of the Waldorf,' the recipe--given without comment--called for only apples, celery, and mayonnaise, and the salad later became a staple item in most hotel dining rooms and other restaurants. At some point in the next two decades chopped walnuts were added, for they are listed by George Rector in the ingredients for the salad in The Rector Cook Book, which appeared in 1928, after which walnuts became standard in the recipe, including the one give in the Waldorf-Astoria Cookbook [1981], by Ted James and Rosalind Cole." ---Encyclopedia of American Food and Drink, John F. Mariani [Lebhar-Friedman:New York] 1999 (p. 343)

The original recipe: Waldorf salad

Peel two raw apples and cut them into small pieces, say about half and inch square, also cut some celery the same way, and mix it with the apple. Be very careful not to let any seeds of the apples be mixed with it. The salad must be dressed with a good mayonnaise.
---The Cookbook by "Oscar" of the Waldorf, Oscar Tschirky [Saafield Publishing Company:Chicago] 1908 , copyright 1896 (p. 433)

Mom's Recipe

Don't make this salad too far in advance as the apples start to turn brown once cut. Toss them with a little lemon juice helps to stop this action due to oxidation.

Cortland apples are a good choice because they resist browning. I've always used McIntosh because I like the flavor of thesef apples when they are raw. Corlands are very similar in taste and texture.

Apples, sliced and tossed with a bit of lemon juice (to prevent browning)
Walnuts or pecan pieces, toasted in the oven for about 10 min.
Raisins
Celery, thinly sliced
Mayonnaise

Slice the apples; it is not necessary to peal them. The skins add color and flavor. Toss the apples with a little lemon juice to keep them from turning brown. Chop the walnuts or pecans coarsely. Thinly slice the celery. Add the nuts, raisins and the celery to the apples. Toss all lightly with enough mayonnaise to coat. Do not overdo the amount of mayonnaise. Refrigerate until serving.