Actually if you cook something an it's too salty I heard if you put peeled potatoes in there the potatoes will absorb the salt.
Not exactly true my friend. As with all seasonings you put into something, the longer it's in there, the more the flavor of those seasonings will be absorbed into the entire dish, not just one aspect of it. That why something you made today, ie a spaghetti sauce, will have more flavor tomorrow, but especially with salt, if you put to much, you may as well start over. It's easier than trying to "fix" having put too much in.
Generally, salt and pepper are the last seasonings you should add to your dish because they're such strong seasonings and you should only add them to taste, meaning, you put it in a little at a time until you can just barely notice it's there when you taste it after stirring or folding it into the dish. Also, some things are naturally salty, ie certain cheeses, and those naturally salty ingredients you may have used will impact how much salt you do or do not need to add. IF for example you've used garlic salt, onion salt, celery salt, as seasonings for a dish you're making, chances are, you've already over salted the dish. Adding more salt will only make it worse. The same thing can be said of sugar. Some things are naturally sweet, and you may not need to add any sweetener such as sugar to the dish as a result. Remember, with all seasonings, but especially salt and pepper, it's better to have put in too little, than too much, because those you serve the dish too can always add salt and pepper at the table, and they can add it according to their taste and liking, but they cannot take out what you've put in.
In order to mitigate having put to much of any seasoning into something, IF you're going to try to "fix" it, you start by increasing in quantity what you've put into the dish as the main ingredients of that dish AND you'd have to potentially add an awful lot of the other seasonings you've used. You can't just leave it as is without adding more of the main ingredients and hope for the best, and even then, it may not do what you hope or expect, and you could end up with the unintended result of having made enough to feed a small army and it still might be to salty, and therefore inedible, especially if you don't have any extra of the main ingredients to put into the dish as you attempt to "fix" it.
As I said, when it comes to seasoning, you can always add more if necessary, but once it's in there, it's in there, and you can't take it out, and it's by far much more of a pain in the ass trying to "fix" it, than it is starting over.
www.allrecipes.com
looks fantastic 
