Salmon Nicoise Salad

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1 pound small red-skinned potatoes (about 10)

8 ounces green beans, trimmed

1/4 cup plain nonfat Greek yogurt

2 tablespoons red wine vinegar

2 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper

1 romaine lettuce heart, chopped

1/2 small red onion, thinly sliced

1 15-ounce can skinless, boneless wild Alaskan pink salmon

1/4 cup pitted kalamata olives, halved

1 cup quartered cherry tomatoes

1 15-ounce can no-salt-added white beans, drained and rinsed