So you're having a barbecue and you want to keep it at least a little healthy.

You've got the lean chicken breasts marinating. You've got corn on the cob for grilling and fresh watermelon and strawberries for nibbling. That's a good start.

But no American summer barbecue is complete without a creamy and rich potato salad. The good news is that you can enjoy a great potato salad without sacrificing your commitment to healthy eating.

First, make sure you leave the skins on the potatoes. Potato skins contain much of the potatoes' fiber, as well heaps of vitamins and minerals, including a crazy amount of potassium (even more than bananas).

Second, replace the commonly added hard-boiled egg. While eggs add plenty of protein, if you're barbecuing it's unlikely that protein deprivation is your problem. And egg yolks also add plenty of unnecessary fat. Replace the egg with chopped canned artichoke hearts, which have a similar texture and a wonderfully subtle flavor that complements the potatoes.

Third, and possibly most important, you need to overhaul the mayonnaise dressing. Adding just 1/2 cup of regular mayonnaise can add 800 calories and 90 grams of fat to the salad. And really, who stops at just 1/2 cup? You certainly could dress a potato salad in a light vinaigrette, but Greek yogurt is a versatile, healthy ingredient that adds significant creamy flavor and texture while sticking closer to tradition. Finish it with a handful of fresh herbs and some tangy vinegar to punch up the flavor.

But you can't call it a truly healthy barbecue without a brightly colored salad of seasonal fruits.

While it's easy to love basic bruschetta - thick slabs of toasted bread topped with a heap of chopped tomatoes and shredded basil, then drizzled with a mess of olive oil. But that heap of tomatoes and that dribbling olive oil don't exactly make for great finger food. For a more portable version with the same great flavors, we transformed our favorite bruschetta into a cool couscous salad.

Perfect for a picnic, Israeli-style couscous actually is made from small balls of pasta. If you can't find it, feel free to substitute another small pasta. If you can't find the small fresh mozzarella balls, just cut up a larger ball of fresh mozzarella.