Add potatoes to a large sauté pan and cover with 2 inches of cold water. Place pan over medium-high heat and bring to a boil; season with 1 teaspoon salt, reduce heat to medium and simmer until potatoes are fork-tender, about 20 minutes. Drain potatoes and set aside. 

Bring a large saucepan of water to a boil. Reduce heat to low, and using a spider or slotted spoon, gently lower eggs into water. Bring water back up to a boil and cook eggs 6 minutes. Meanwhile, prepare an ice water bath. Using a spider or slotted spoon transfer eggs to ice water bath. 

Add green beans to now-empty saucepan of boiling water; cook beans until crisp-tender, about 3 minutes. Using a spider or slotted spoon, transfer green beans to ice water bath with eggs and cool completely. 

Drain green beans and eggs. Arrange green beans on a large platter with potatoes, salmon cakes, olives, and radishes. Peel and halve eggs; arrange on platter.

Drizzle vinaigrette over salad, sprinkle with fresh dill, and season with salt and pepper.