Cook potatoes in boiling water until tender, about 10-15 minutes; drain. Let cool slightly. Cut warm potatoes into 1/4 inch thick slices, place in medium bowl. Cook green beans in boiling water until tender, about 5 minutes, drain. Add green beans and onion to potatoes. Pour 1/4 cup dressing over vegetables, toss to coat. Let stand 15 minutes or chill until serving. Arrange potato mixture, tomatoes, tullibee and eggs on serving platter or individual serving plates, garnish with olives. Drizzle with remaining dressing.