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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.