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In a 3 1/2- or 4-quart slow cooker combine potatoes, onion, and celery. In a bowl combine water, vinegar, sugar, salt, celery seed, and pepper. Pour over potatoes.
Cover; cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir in bacon and parsley. Spoon over fresh spinach leaves. If desired, garnish with snipped dillweed.