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Place the potato chunks in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through without resistance, about 18–22 minutes.
While the potatoes cook, lay the bacon strips in a cold small skillet and set over medium heat. Cook, turning occasionally, until the bacon is deep golden and crisp, about 8–10 minutes. Transfer to a paper-towel-lined plate and let cool, then crumble into small pieces.
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