Start out by preparing the Baby Red Potato (3 pound). Cut them in half, or even quarters if they are larger.
Rinse potatoes under cold running water.
Place potatoes in a water-tight sealable container or bag. Pour in the Apple Cider Vinegar (4 cup) until the potatoes are fully covered. Place potatoes in your refrigerator for 8-10hrs. I like to place them in overnight and remove them in the morning.
After the potatoes have marinated, pour off and discard all liquid. Place the potatoes back in the refrigerator until ready to cook the dish.
Preheat your oven to 375 degrees F (190 degrees C).
Pour potatoes into a 9x11-inch foil roasting pan (or similar size).
Add also to this pan the Onion (2/3 cup), Bacon (5 slice), Fresh Dill (1/2 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon). Pour Italian Dressing (2/3 cup) on top. Mix until the potatoes are evenly coated with the dressing.
Cover the pan with aluminum foil.
Roast at 375 degrees F (190 degrees C) for 2 hours, stirring approximately every 30 minutes to prevent potatoes from burning. Check for doneness of potatoes by jabbing one with a fork (it should be soft and some browning on the outer part of the pan). Serve wamr.