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Adding potatoes and/or onions. Potatoes require a lot of salt, so adding them is a good way to fix an over-salted dish. Onions seem to cut the saltiness, too.

I end up splitting the dish in two, if possible and adding more ingredients/diluting or using something to counterbalance the saltiness (sweet/sour,etc.). I've even taken it in a different direction (chicken for enchiladas was turned into tortilla soup). Not ideal, but it worked great.

Sugar has worked for me in the past. You don't need much, maybe a teaspoon or tablespoon if the dish is large. It does a pretty good job of cutting the salt to a tolerable level and if you use it sparingly won't make the dish sweet.

Funny, I've been having this problem a lot lately as I recently bought sea salt to replace my last container of regular salt that ran out, and I can't get used to how much saltier it is...

My mom says you can put a few large chunks of potato in and let it cook, then remove the potato which will be too salty to eat. I've never tried this, but I've heard it other places too.

I've heard the add a potato trick as well, but never tried it. The only time I had a salty oops was as a child, measuring over the cake batter bowl. There was a lot of painstaking scooping to remove the excess. Lesson learned.

Not everyone likes the flavor, and it only works for certain dishes, but nutritional yeast definitely cuts the salt with its yeasty nuttiness. Use it in any dish that would be complimented by Parmesan cheese.

I take rather drastic measures and dump the dish into a strainer, wash off the sauce and start over with new sauce or seasonings. If it's during baking, I try to fish out as much as possible and some things are best left for the cats on the back of the porch. Salt is very hard on my little system so I try to pay attention to what i'm doing.

The potato trick, as good as it sounds, is truly an old wives' tale. Potatoes do draw some salt out of the dish, but only along with liquid as well, so the end result has the same salinity, it's just distributed among the potatoes as well. If i can, more veggies or starch always helps a bit. Depending on the dish, I've added more sugar, more vinegar or more citrus juice to counterbalance the salt on the taste buds.

The potato trick mentioned above seems like it could work well.

I find that if I use kosher salt, which is less dense than regular salt, it's harder to over-salt. It's easier to eyeball it with the kosher salt.

I've used the potato trick and it's worked. Place the potato in, let it suck up some of the salt, and remove.

I usually go for a squeeze of fresh lemon.

In my family's tradition, oversalting a dish shows that you're in love. I guess the idea is that you're so dreamy and distracted by love that you let the salt pour and pour. So, an oversalted dish usually gets a declaration that the chef is in love along with some good-natured ribbing.

The potato trick works especially well in soups - we used to do it at the restaurant all the time as the soup cooked down during the day or if a customer complained. (That was actually the only thing we kept potatoes for, it was a nuke & puke style place)

Lemon and the same story abt love in our home :)