Buckets of fried chicken, vats of baked beans, crunchy cole slaw and savory potato salad…summer has its own repetoire of tasty (but not so healthy) comfort foods. Luckily, making a few easy swaps can make the difference between diet demolition and staying on track. Here are a few health-ified (but still yummy, we promise!) versions of summer classics.

5 Healthier Summer Staple Recipes from Around the WebShare on Pinterest

Dijon Mustard Potato Salad via Plated

Ditch the heavy mayonnaise with this zesty, flavorful potato salad recipe. Instead of gobs of mayo, add tangy mustard (whole-grain and Dijon), shallots, parsley, and vinegar.

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Photo: Plated

Grilled Corn Cole Slaw with Tangy Lime Dressing via My Invisible Crown

This salad is as colorful as it is healthy. Taste the rainbow with shredded red and green cabbage, carrots, grilled corn, and red and orange bell peppers. The lime-cilantro dressing provides the perfect sweet-and-sour topping.

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Photo: Christy / My Invisible Crown

Crispy Garlic & Parmesan Oven-Fried Chicken via Ambitious Kitchen

This genius recipe will probably change how you think about fried chicken forever. Instead of plunging breaded chicken pieces into a vat of oil, bake them in the oven until crispy and crunchy. A yogurt and herb marinade ensures that each piece is juicy and flavorful.

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Photo: Monique / Ambitious Kitchen

Blackberry, Rosemary, and Yogurt Popsicles via Food52

Why buy crazy-colored ice pops full of questionable ingredients and dyes when you can make a healthy, all-natural batch at home? These double-layer berry pops are just sweet enough to count as dessert.

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Photo: Food52

Baked Beans via The Healthy Foodie

Beans on their own are pretty healthy, but not when mixed with lots brown sugar and molasses. This baked beans recipe is a bit more savory, plus it’s vegetarian and made with natural, whole ingredients.

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Photo: Sonia / The Healthy Foodie

Did we miss one of your favorite summer recipes? Do you have an idea for next week’s The Greatist Table? Share in the comments below or tweet the author @SophBreene.