Salad: Beat together dressing, parsley, onion and salt. Stir in remaining ingredients except cream puffs. Cover and chill to blend.
Cream Puffs: Bring water and butter to rolling boil in heavy saucepan. Remove from heat. Add flour and salt, stirring vigorously until mixture forms a ball. Add eggs, one at a time, beating well after each addition until dough is smooth and a small quantity of dough stands erect when scooped on the end of a spoon. Drop by scant quarter cupful onto lightly greased baking sheet. Bake in preheated 400� oven 35 to 40 minutes. When cool cut off tops of shells and scoop out insides. Fill with chilled Salad.