I have a recipe that I have posted here (pork tenderloin with gravy) that I am thinking of making again. Only thing is, last time I made it, it was REALLY salty. On the recipe I suggested using low sodium ingredients, but I already have all the ingredients on hand and none of them are low sodium. Three salty ingredients are brown gravy mix, red wine vinegar and soy sauce.
So, my questions are, does the potato trick really work in getting the saltiness out of food?? Is it only for soups or can it be used for other things-sauces/gravies???? How long do you leave the potato in and will my recipe taste like potatoes???

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I don't know if it will work or not, though it can't hurt to try it. But it won't make your food taste like potatoes, just leave it in until it is done, cooked thru, because it is absorbing the salt from your dish and once it is cooked thru it won't absorb anymore.

How much soy sauce? Can you leave it out or cut it in half? Same w/ the brown gravy mix, maybe leave it out and make your own thickening or else cut it in half, too?

Here is what the recipe calls for besides the packet of gravy.

3 tablespoons low sodium soy sauce-I dont have low sodium
2 tablespoons balsamic or red wine vinegar

I think I will do the whole packet of gravy (dont know what the heck I would use 1/2 packet of gravy on later) and leave out the red wine vinegar. Flavor wise, I dont know what the red wine vinegar does for the recipe. I think I will still do the potato trick, just to be on the safe side.

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Nothing is as important as passion. No matter what you want to do with your life, be passionate.
Jon Bon Jovi