Slow Cooker Green Beans and Petite Reds

• nonstick cooking spray
• 1 lb fresh green beans, trimmed
• 1 lb tiny new potatoes, quartered
• 1 cup onion, chopped
• 14 cup water
• 14 teaspoon salt
• 14 teaspoon black pepper
• 14 cup light mayonnaise
• 14 cup nonfat sour cream
• 1 -2 tablespoon nonfat milk
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 12 teaspoon dried tarragon, crushed
• 14 teaspoon salt
• black pepper

1. Coat a 3 1/2 -4 quart slow cooker with cooking spray.
2. In the prepared cooker combine green beans, quartered new potatoes, onion, water, 1/4 teaspoons salt and 1/4 teaspoons pepper.
3. Cover and cook on low heat setting for 4 hours or on high high setting for 2 hours.
4. Meanwhile, prepare sauce.
5. In a small bowl, whisk together mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and 1/4 teaspoons salt.
6. Cover and chill until needed.
7. To serve, stir the sauce into mixture in slow cooker tossing until vegetables are coated.
8. Sprinkle with additional pepper.

nonstick cooking spray, green beans, tiny new potatoes, onion, water, salt, black pepper, light mayonnaise, nonfat sour cream, nonfat milk, mustard, lemon juice, tarragon, salt, black pepper

Taken from www.food.com/recipe/slow-cooker-green-beans-and-petite-reds-500447 (may not work)