Boil the pearl potatoes in salted water for about 10 minutes. Don’t overcook them. They are done when a knife inserted at the thickest part goes through with no resistance. Drain well, place in a large bowl and keep hot.
Halve the mushroom caps and blanch in boiling water for about 5 minutes. Drain.
Chop the chicken meat.
Add the chicken and mushrooms to the potatoes. Pour in the olive oil and lemon juice. Add lots of ground pepper. Taste. Sprinkle with salt, if needed. Add the chopped cilantro and garlic, and toss well. Let sit for about 10 minutes before serving to allow the potatoes to absorb the flavors.
Chicken potato salad with fresh mushrooms printed from https://casaveneracion.com/low-fat-chicken-potato-salad/ for personal use only. Not for republication nor distribution.