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Coat a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker, combine beans, potatoes, onion, water and 1/4 teaspoon each salt and pepper.
Cover and cook on Low for 4 hours or on High for 2 hours.
Meanwhile, in a small bowl, whisk together mayonnaise (or salad dressing), sour cream, milk, mustard, lemon juice, tarragon and the remaining 1/4 teaspoon salt. Cover with plastic wrap and chill until needed.
To serve, stir the sauce into mixture in cooker, tossing until vegetables are coated. Sprinkle with additional pepper.