In a large pot of salted water, boil the potatoes until just cooked but not completely soft, 25 to 30 minutes, depending on size. Test by piercing a potato with a paring knife. When the knife meets some resistance but can slide all the way through, the potatoes are ready. Drain them immediately; set aside and let cool.
2. Heat grill to medium. Heat 1 tablespoon of olive oil in a medium sauté pan over high heat. Add the bacon; cook until golden brown and crispy, about 5 to 7 minutes. Remove the bacon with a slotted spoon to a plate lined with paper towels.
3. Return the pan to the heat, adding the shallots and garlic to the rendered fat; cook until golden brown and slightly caramelized, about 3 minutes. Add the vinegar and cook for 1 minute. Remove the pan from the heat and whisk in ¼ cup olive oil, maple syrup, thyme, and salt and pepper to taste.
4. Cut the potatoes into ¼-inch-thick slices; brush both sides of the potato slices with canola oil and season with salt and pepper to taste. Grill until slightly charred on both sides and just cooked through, about 5 minutes total.
5. Place the potatoes in a bowl while they’re still warm and gently toss with the dressing. Sprinkle with the crispy bacon and toasted pecans. Serve warm or at room temperature.