There are some things I salt heavily, some things I never salt (but most people do). I am given to understand that if you eat food that is not highly processed, you are likely not getting all the salt that so many other people are unwittingly ingesting.
I always heavily, heavily salt my fries - (what some of you call chips). Actually, ALL my potatoes get heavily salted except those wonderful Yukon gold types. They taste like cardboard to me otherwise. I don't order soups with potatoes in them - because I always feel that I want my soup with low salt, but that I need to pull out the potato chunks to salt them before I eat them! (At a restaurant, this would look - AND BE - rather futzy.) If I am ever diagnosed with high blood pressure, I will be giving up most potatoes all together. I don't actually eat potatoes all that frequently, TBH.
I never salt: chicken, fried or scrambled eggs, or omelets. I may however make them with other ingredients that already contain salt (ie, cheese), but I don't need to eat them this way. Salads, homemade salad dressings (except for a few specific recipes), green veggies, ocean-going seafood (other than Maine shrimp, which I haven't seen in several years). Ocean going fish arrives at the fishmonger's already salted! Nor will I salt oatmeal (but if I top it with a pat of butter, this is best with salted butter).
Beef, pork, lamb, goat, lake seafood - they get lightly salted. I'm always amazed at the amount of salt those professional and pseudo-chefs ruin good steak with. Some root vegetables work well with a little salt. I will add the recipe-indicated amount of salt to baked goods. Eggs if poached or boiled will get a little salt.
Edit: I use pink Himalayan salt or Sea salt by choice at home. (If canning, where salt is rather mandatory, I use the special canning salt.)