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Green Beans and Petite Reds

This version of warm potato salad gets its bright flavor from a creamy lemon herb sauce.

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3.5 by 3 people
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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 4 hrs (low) or 2 hours (high)

Green Beans and Petite Reds

Ingredients

Directions

  1. Coat a 3 1/2- or 4-quart slow cooker with cooking spray. In the prepared cooker combine beans, potatoes, onion, potatoes, the water, 1/4 teaspoon salt, 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 whisk together mayonnaise, sour cream, milk, mustard, lemon juice, tarragon, and 1/4 teaspoon salt. Cover with plastic wrap and chill until needed.
  4. To serve, stir the sauce into mixture in cooker, tossing until vegetables are coated. Sprinkle with additional pepper.

Nutrition Facts (Green Beans and Petite Reds)

    Per serving:
  • 100 kcal cal.,
  • 3 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 3 mg chol.,
  • 270 mg sodium,
  • 17 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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