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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat a 3 1/2- or 4-quart slow cooker with cooking spray. Combine green beans, potatoes, onion, water, 1/4 teaspoon salt and 1/4 teaspoon pepper in the slow cooker.
Cover and cook on Low for 4 hours or on High for 2 hours.
Meanwhile, for sauce, in a small bowl combine mayonnaise, sour cream, milk, mustard, lemon juice, tarragon and the remaining 1/4 teaspoon salt. Cover and chill until needed.
To serve, pour sauce over vegetable mixture in cooker; toss gently to coat. Sprinkle with additional pepper.