How to Make Green Beans and Petite Reds

Ingredients

• 1 lb green beans, trimmed
• 1 lb tiny red-skin new potatoes, quartered
• 1 cup chopped onion (1 large)
• ¼ cup water
• ¼ tsp black pepper
• ¼ cup mayonnaise or salad dressing
• ¼ cup light sour cream
• 2 Tbsp milk
• 1 Tbsp Dijon-style mustard
• 1 Tbsp lemon juice
• ½ tsp dried tarragon, crushed
• ¼ tsp salt

1. Lightly coat a 3-½- or 4-quart slow cooker with cooking spray. In the prepared cooker combine green beans, potatoes, onion, the water, and pepper.
2. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
3. Meanwhile, for sauce, in a small bowl combine mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and salt. Cover and chill until needed.
4. To serve, pour sauce over vegetable mixture in cooker; toss gently to coat. Sprinkle with additional pepper.