Boil potatoes in a small pot of water, until soft - about 15 minutes. At the 12 mintue mark, add shredded brussel sprouts to the potato water, letting the brussel sprouts soften.

To shred the brussel sprouts first, remove any brown outside leaves. Next slice the sprout in half. Once in half simple slice into thin slices.

Once the potatoes and sprouts have softened, strain in a colander.

Whisk the vinegar, olive oil, dijon, herbs, salt and pepper in a bowl. Toss the kale and the warm potatoes and brussel sprouts in the vinaigrette.