1In jar with tight-fitting lid, combine all dressing ingredients; shake well.
2In medium bowl, pour 1/4 cup of the dressing over cooked potatoes; toss to coat. Cover; refrigerate at least 2 hours. In another bowl, pour 1/4 cup of the dressing over cooked green beans; toss to coat. Cover; refrigerate 1 to 2 hours.
3Place eggs in small saucepan; cover with cold water. Bring to a boil.Reduce heat; simmer about 15 minutes. Immediately drain; run cold water over eggs to stop cooking. Peel eggs; cut into quarters.
4To serve, line large serving platter with lettuce leaves. Spoon potatoes onto center of plate. Arrange salmon over potatoes. Spoon green beans around potatoes. Alternately place egg quarters and tomato wedges over beans. Garnish with olives. Pour remaining dressing over salad.