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

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.
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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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3 Ratings

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